









ICE CREAM AND 
CANDY MAKERS’ 


Factory 

Guide 

19 0 7 


PUBLISHED BY 

The 

Horizontal Freezer Co. 

M 

Chicago, Illinois 


(Copyright 1907) 








\ LIBHArVo* congress 

( Two Copies Received 

MAH 21 1907 

I gopyrieht Entry 

W 

CLASS J\ XXft. No. 

/ 7 0 

' /oov Y B. 



Ice Creams 


as 






ICE CREAM MAKERS' GUIDE. 


3 


PREFACE. 

Some twenty years ago we began publishing Ice Cream 
Booklets, which met with so much favor that several new 
editions were demanded, each one a little broader in scope. 

This, our fourth and most complete book, is intended 
to be a “Guide” not only to the beginner, but an every-day 
assistant to the expert, and it is confidently recommended as 
being the most complete manual of its kind that has ever been 
published, many single formulas being worth ten times the 
cost of the book. It is clear, concise and to the point, and 
meets the needs exactly' of the average ice cream maker and 
candy maker. 

THE PUBLISHERS. 

Chicago, 1907. 





4 HORIZONTAL FREEZER CO., CHICAGO. 


NOTES. 

Scalding milk or cream, means to bring it to the steaming 
point, over hot water; never allow the material to boil. 

When part milk is used, the cream may be whipped 
before freezing. 

If eggs are used, cook them with the milk or cream. 

Well beaten white of egg, added to a Frozen Sherbet, 
makes it creamy and smooth; added to any of the creams 
will make it smoother and lighter. 

Good Ice Cream can be made without Cream (Part 5). 

The Philadelphia, or eggless, cream is best if fruits are to 
be added. 

Cream two or three days old is better than cream one 
day old. 

Scalded cream gives greater “body,” and, when frozen, 
will have a fine grain. 

Ices made with too much sugar are hard to freeze, and 
sometimes “ropy”; if too little sugar is used, they will be 
coarse and rough. 

Sour fruits should be added to the cream after it is frozen. 

Raspberries, lemons and oranges make better water ices 
than ice creams. 


See Parts III, V and VII for the least 


expensive creams. 





ICE CREAM MAKERS' GUIDE. 


5 


NATIONAL PURE FOOD LAW. 

The national law applies only to shipments from one 
state to another, or to manufacturers in the District of Col¬ 
umbia and territories. 

It does not apply to local manufacturers who make and 
sell their goods at home, inside the state limits. Such per¬ 
sons are not affected by the sweeping provisions of the na¬ 
tional law, but must consult their own state law as to “pure 
food” matters, and can obtain copies of the same from the 
state board of health, at the state capital, by asking for them. 

The ice cream standards of the national law are given 
below, viz: 

“Ice cream is a frozen product, made from cream and 
sugar, with or without natural flavoring, and contains not 
less than fourteen (14) per cent of milk fat. 

“Fruit ice cream is a frozen product, made from cream, 
sugar, and sound, clean, mature fruits, and contains not less 
than twelve (12) per cent of milk fat. 

“Nut ice cream is a frozen product, made from cream, 
sugar, and sound, non-rancid nuts, and contains not less than 
twelve (12) per cent of milk fat.” 

It is generally thought that the standard has been set 
too high, but it is the law, and is in the right direction, as 
it protects the public against misrepresentations, and against 
harmful ingredients; besides, it does not prohibit the ship¬ 
ment of creams that differ from the standard, but it simply 
requires the shipper to designate the actual quality by a label. 

There is not a formula in this book that is not made up 
of pure ingredients, and that may not be used for interstate 
shipments. Use labels on tags, as “Frozen Peaches and 
Cream,” “Frozen Custard,” “Fruit Ice Cream, 8 per cent 
milk fat.” Mixtures of cream and milk must be so desig¬ 
nated, as “Ice Cream, 8 per cent milk fat.” While gelatine 
is no more an adulterant than sugar it is not mentioned in 





6 HORIZONTAL FREEZER CO., CHICAGO. 


the “Standard,” and until the law is changed the only true 
course in using it, is to use also the proper label to distin¬ 
guish it from “Standard Cream,” They may be termed 
“Ices,” as in Europe, or “Ice Cream with Gelatine.” 

The same regulations apply to flavors. If vanilla extract 
is used call it “Vanilla Cream,” and if mixed witn vanillin, 
call it “Vanilla and Vanillin Flavored.” 

To find the percentage use the following method, viz: 

Pounds. Pounds. 

22 cpiarts cream, 20 per cent, weight. . . .45.80—Milk fat, 9.16 

Granulated sugar, weight. 8.00 

Gelatine and vanilla, weight.50 


Total weight of mixture.54.30—Milk fat, 9.16 

Divide 54.30 into 9.16; gives total percentage, 16.86. 

For a mixture of cream and milk proceed in the same 
manner, viz: 

Pounds. Pounds. 

11 quarts 20 per cent cream.22.90—Milk fat, 4.58 

b l / 2 quarts condensed skim milk.11.45 

b l / 2 quarts fresh milk, 3 per cent.11.45—Milk fat, .343 

Sugar, vanilla and gelatine. 9.50 


Total weight of mixture.55.30—Milk fat, 4.92 

Dividing 4.92 by 55.30 gives total percentage of total milk 
fat, 8 8-10. 

In confectionery practically the same rules prevail. The 
law does not affect business within the state; no false labels 
or harmful ingredients will be permitted. The use of paraffin 
is prohibited. All our home made” taffies, butterscotch, pat¬ 
ties, and in fact, the entire list may be labeled pure and whole¬ 
some, and, like an honest man, need have no fear of the law. 

Buy guaranteed goods of reliable houses and “get the 
business.” 
















ICE CREAM MAKERS' GUIDE. 


PROPER SPEED FOR FREEZER. 

Some cream makers insist on a speed as low as 75 to 90, 
while others insist on 100 to 150 revolutions per minute for 
pure cream (the object being to avoid buttering), while others 
using condensed milk, get good results at 150 up to 225 revo¬ 
lutions. A safe figure is 140 or 150, and as we have studied 
the requirements of cream makers for over twenty years, 
we think our experience qualifies us to speak with assurance. 

Have the mixture well chilled, and in packing the 
freezer salt lightly for the first ten minutes, so that the cream 
may be thoroughly whipped before it begins to freeze; then 
add more salt and complete the freezing, taking about 15 
to 20 minutes in all. The time can be cut, of course, when 
a rush is on, by salting heavily. 

Remove the can at proper time, for if frozen too hard, 
the cream will be “waxy,” and if not frozen rapidly after the 
air is beaten into it, the mixture will “go down” before it 
hardens sufficiently. 

Watch these points, and profit by experience, as after all, 
that is the best teacher. 





8 HORIZONTAL FREEZER CO., CHICAGO. 


ICE CREAMS. 

There will be found in the following pages, the BEST 
FORMULAS that have ever been brought within the covers 
of any “Guide,” and may be depended upon as being the result 
of the combined experience of the most successful ice cream 
makers of our day. With good materials, no one can fail 
to turn out the most delicious frozen creams, by carefully fol¬ 
lowing the plain directions given with each separate recipe. 

Usually the quantities given are for making ten gallons. 


For convenience we divide the contents under the follow¬ 
ing headings, viz.: 

Part 1—Neapolitan. 

Includes all varieties in which cream and eggs and some¬ 
times milk are used, and which therefore require cooking 
Somtimes called “Delmonico” or “New York.” 

Part 2—Philadelphia. 

Includes all the various creams made of pure cream, with¬ 
out eggs. 

Part 3—Plain Ice Cream. 

Under this heading you will find all the inexpensive mix¬ 
tures of both cream and milk, with other ingredients to enrich 
and give “texture” to the product. 

Part 4—Gelatine Ice Cream. 

Containing a list of formulas giving a large proportion 
of milk. 

Part 5—Frozen Custards. 

Made from milk ONLY, with eggs. 

Part 6. 

Not classified. Fruit and Fancy Creams. 

Part 7—Commercial Ice Creams. 

These are special “factory” formulas, for large makers. 

Part 8—Brick Creams. 






ICE CREAM MAKERS' GUIDE. 9 

PART I. 

NEAPOLITAN ICE CREAM NO. 1. 

This formula is foundation of all Neapolitans: 

20 quarts Cream. 7 lbs. Sugar. 

7 doz. Eggs. 4 ozs. Vanilla. 

Under this head belong ALL varieties in which cream 
and eggs are used, and which therefore need cooking. 

Scald the cream in a double boiler, stir constantly and do 
not allow it to boil or it will curdle. After beating the egg 
yolks until they are creamy, add the sugar and beat again. 
Then beat the whites to a stiff froth, and add to the batter of 
eggs and sugar, beating well. 

Add the hot cream to the eggs, stirring thoroughly and 
pour into your double boiler and cook until it no longer foams 
but has become a custard thick enough to coat the spoon. 
Now strain immediately, cool, flavor and freeze. It will be as 
smoth as velvet. 

If preferred, make the custard as above, with the yolks 
only. Beat the whites until foamy (not stiff), strain the hot 
custard into them, and beat well. Or—the beaten whites may 
be added when the custard is partly frozen, and will lighten 
the cream to a surprising degree. 

This formula is the base for many others, which may be 
made in great variety by adding different flavors, crushed 
fruits or nuts, jams or juices. 

NEAPOLITAN ICE CREAM NO. 2. 

Zy 2 gals. Fresh Milk. 3 doz. Egg Yolks. 

2 l / 2 gals. Thick Cream. 3 ozs. Vanilla Ext. 

6 lbs. Gran. Sugar. 

Scald the milk in a double boiler, heating until water in 
outside kettle boils. Beat eggs and sugar together into a 
smooth batter, into which stir the scalded milk slowly. Place 
the whole mixture in a double boiler and cook, stirring con¬ 
tinually until it coats the spoon. Do not cook beyond this 
point, but remove the custard from fire at once, add the 
cream and stir for ten minutes. When cold, flavor and freeze. 





10 HORIZONTAL FREEZER COCHICAGO. 


NEAPOLITAN ICE CREAM NO. 3. (Prize Recipe.) 

2 gals. Milk. 8 lbs. Pulverized Sugar. 

2^2 doz. Egg Yolks. 4 gals. Rich Cream. 

5 doz. Egg Whites. 3 ozs. Vanilla Ext. 

Boil milk in a double boiler and stir the beaten egg yolks 
into the boiling milk, and continue stirring until it thickens 
like a custard. 

When cool, add the whites of eggs, which must be beaten 
to a stiff froth, then sweeten, flavor, stir in the cream and 
freeze. 


NEAPOLITAN ICE CREAM NO. 4. 

4 gals. Milk. 6 Eggs. 

2 gals. Cream. 6 ozs. Cornstarch. 

8 lbs. Gran. Sugar. 3 ozs. Vanilla Ext. 

Scald the milk in a double boiler; beat the eggs light 
without separating, add the sugar, and beat until creamy. 
Mix with the cornstarch, pour into the scalded milk and cook 
until it thickens like a custard, with no raw taste of the starch. 

Cool thoroughly, and when ready to freeze, add the cream 
(whipped to a froth) flavor and freeze. 


NEW YORK ICE CREAM (NEAPOLITAN). 

4 gals. 18 per cent Cream. 3 .doz. Egg Yolks. 

1 gal. Unsweetened Cond. Milk. 3 ozs. Vanilla Ext. 

7. lbs. Powdered Sugar. 

Whip the yolks thoroughly, add the sugar and the cream, 
and mix well. Bring to boiling point only in double boiler, 
stirring well; add the condensed milk, mix, strain and when 
thoroughly chilled, flavor and freeze. The product will be 
rich and yellow in color, but if you prefer a whiter cream, 
use the beaten whites instead of the yolks, of eggs. 


See Parts VI and VII. 






ICE CREAM MAKERS’ GUIDE. 


11 


PART II. 

PHILADELPHIA ICE CREAM. 

This formula is the base of all Philadelphia Ice Creams: 

22 qts. 18 per cent Cream. 3 ozs. Vanilla Extract. 

7 lbs. Gran. Sugar. 

Ice Cream made of pure cream without eggs is called 
“Philadelphia.” Making it is a very simple matter. Dissolve 
the sugar in the cream, add your flavor, strain and freeze. 
Rich cream will almost double in freezing, and will be light 
and firm. 

Formula No. 2 . 

Scald the cream in a double boiler, add the sugar, strain 
and cool. When well chilled, flavor and freeze. This will 
produce a smooth, velvety cream, very rich in appearance. 

Formula No. 3. 

Set aside and whip thoroughly one gallon of the cream, 
and freeze remainder according to first method. When partly 
frozen, stir in the whipped cream and finish freezing. The 
texture will be very light and delicate. 

Formula No. 4. 

Scald half the cream (as in second formula given), stir¬ 
ring for ten minutes. Take off the fire, add the uncooked 
portion of the cream, strain and cool. When thoroughly 
cooled, flavor and freeze. 


See Parts VI and VII. 





12 HORIZONTAL FREEZER CO., CHICAGO. 


PART III. 

PLAIN ICE CREAM. 

The foundation for inexpensive creams: 

3 gals. Milk. 2 lbs. Flour. 

3 gals. Cream. 3 doz. Eggs. 

8 lbs. Pulverized Sugar. 3 ozs. Vanilla. 

Bring to a boil, the cream and two gallons of the milk, 
in a double boiler; mix the sugar and flour carefully; beat 
the eggs to a light foam, add the cold milk, and the sugar 
mixture, and after stirring well add the scalded milk. 

Turn all back into the double boiler, and cook for twenty 
minutes; stir constantly, until smooth, and occasionally after¬ 
wards. Strain through a wire strainer, and flavor as soon 
as cold. If the milk is steaming hot when the flour is added, 
and then cooked thoroughly, there will be no taste of flour. 

Second Method. 

If obliged to use all milk, use twice as many eggs, and 
add a half pound of butter, when the thickened milk is taken 
from the fire. Instead of flour, two-thirds the quantity of corn 
starch may be used. 

Third Method. 

If desired, the milk only may be cooked, and the cream 
added to the cooled mixture. 

PLAIN ICE CREAM NO. 2. 

8 gals. Fresh Milk. V/ 2 lbs. Corn Starch. 

8 doz. Eggs. 4 ozs. Vanilla Extract. 

8 lbs. Gran. Sugar. 

Scald the milk in a double boiler; moisten the starch with 
cold milk to a smooth paste, and pour into the boiler, cooking 
until it begins to thicken; then add the eggs and sugar which 
must be beaten into a light batter; cook for one minute, after 
adding this batter. Strain the custard, cool, flavor and freeze. 
This may be further improved by adding uncooked cream to 
the custard, in which case cut out an equal amount of milk, 
and a proportion of the starch. 





ICE CREAM MAKERS’ GUIDE. 13 


PLAIN ICE CREAM NO. 3. 

8 quarts Cream. 2 l / 2 lbs. Flour. 

4 quarts Milk. 16 Eggs. 

8 lbs. Gran. Sugar. 

Cook the milk in a double boiler; beat eggs, flour and 
one pound sugar to a light batter, and stir into the boiling 
milk. Cook twenty minutes, stirring often. When cold, beat 
in the sugar and the cream, flavor and freeze. 

If put together properly—the milk boiling when the batter 
is added—and cooked for twenty minutes only, and the cream 
and sugar finally beaten in, the product will be delicious. 

See Parts VI and VII. 

PART IV. 

ICE CREAM WITH GELATINE. 

These formulas are the very best, for cream, milk and 
cream, or Milk only, enriched with gelatine. 

4 gals. Fresh Milk. 8 lbs. Sugar. 

2 gals. Cream. 4 ozs. Gelatine. 

6 doz. Eggs. Flavor to taste. 

The gelatine should be softened in cold milk and the 
remainder of the milk and cream should be scalded, but not 
boiled. 

Beat the eggs to a creamy mass, to which add the sugar. 
Add the hot milk, mix, return to the boiler, stirring until it 
thickens and coats the spoon. 

Add the dissolved gelatine, strain, and set aside to cool. 
Be sure to use enough flavor to disguise the taste of the 
gelatine. 

ICE CREAM WITH GELATINE NO. 2. 

4 y 2 gals. Cream. 18 Eggs. 

1 gal. Fresh Milk. 3 ozs. Gelatine. 

8 lbs. Gran. Sugar. 

Place sugar and eggs in a kettle; beat to a light batter, 
add the milk and gelatine and bring to the steaming point, when 
it should be removed from the fire; add a gallon of cream, and 
set aside to cool quickly; when it is cold add the rest of the 
cream, flavor and freeze. 





14 HORIZONTAL FREEZER CO., CHICAGO. 


UNCOOKED CREAM WITH GELATINE NO. 3. 

5 gals. Cream. 5 ozs. Gelatine. 

8 lbs. Gran. Sugar. 

Dissolve the gelatine, mix with the cream and sugar, 
strain, flavor, and freeze. 

This will be very light and rich, and avoids the use of 
expensive eggs. 

See Parts VI and VII. 

FROZEN CUSTARD. 

Formulas made up of milk only, with or without eggs; 
cream may be added. 

8 gals. Milk. 8 doz. Egg Yolks. 

8 lbs. Sugar. Flavor to taste. 

Scald the milk in a double boiler; beat the yolks to a 
foam; add the sugar, and beat again; pour the hot milk over 
them, mix well, and return to the boiler, cooking until thick 
and creamy. Do not allow it to boil. 

Stir constantly, taking off the fire occasionally to check 
the cooking. Strain at once, cool and flavor to taste. 

Cooking the milk and eggs will make the ice cream 
rich, solid, and fine grained; if not cooked, it will be snowy, 
mushy, or icy, and will be thin and watery. A few quarts 
of cream added just before freezing will make it yet finer. 

“DELMONICO” FROZEN CUSTARD. 

8 quarts Milk. Yolks of 4 Eggs. 

4 lbs. Gran. Sugar. 1 teaspoonful Salt. 

2 ozs. Vanilla. 

Scald the milk with half the sugar, and strain through 
cheesecloth; beat the egg-yolks into a batter with the re¬ 
mainder of the sugar; add the salt and the hot milk, stirring 
well. 

Cook again in double boiler until it thickens, but do not 
allow to boil. Strain, cool and flavor, and freeze. 

This may be served with a garnishing of whipped cream, 
sweetened and flavored. 

See Parts VI and VII. 





ICE CREAM MAKERS’ GUIDE. 15 

PART VI. 

FRUIT CREAMS AND MISCELLANEOUS. 
“STRAWBERRY DELIGHT.” (From the Fresh Fruit.) 

4 lbs. Gran. Sugar. 4 pints Fresh Milk. 

4 quarts Strawberries. 8 pints Cream. 

Scald, but do not boil, the cream and milk, and set on 
ice to cool; sprinkle the sugar over the berries; mash them, 
and let them stand half an hour, or more, to dissolve the sugar. 

Strain the berries through a coarse muslin hag, patiently 
squeezing the juice into a stone jar; empty the seeds and pulp 
into an enameled pan, or stone dish, and stir into it, slowly, 
a quart of the cold milk, mixing the mass thoroughly; strain 
again and get every drop of juice and pulp. Mix with the 
cooled cream and milk, and freeze. Makes about 12 quarts 
of delicious cream. 

STRAWBEERY ICE CREAM No. 2. (20 Quarts.) 

8 quarts Strawberries. 8 lbs. Gran. Sugar. 

10 quarts Cream. 

Carefully pick and mash the berries; add half the sugar 
and let them stand for two or three hours, to melt the sugar 
and draw out the juice. 

Put half the cream in a double boiler with remainder of 
the sugar; stir continually until it is “scalded,” hut does not 
boil. 

Set aside to cool; when cold, add the uncooked cream 
and strain into the freezer; when partly frozen, add the crushed 
berries, working them well into the cream, which will be most 
delicious. 

STRAWBERRY ICE CREAM NO. 3. (20 Quarts.) 

10 quarts Strawberries. 8 quarts Cream. 

8 lbs. Gran. Sugar. 

Crush the berries and sugar, and allow them to stand for 
2 or 3 hours; then squeeze through a coarse muslin cloth, 
leaving only a bunch of seeds; add the juice to the cream 
when half frozen. 





16 


HORIZONTAL FREEZER COCHICAGO. 


PINEAPPLE ICE CREAM. (Philadelphia.) .(12 Quarts.) 


3 2-lb. cans Pineapple. Sugar sufficient. 

5 ozs. Lemon Juice. 7 quarts Cream. 

10 ozs. Orange Juice. 4 lbs. Gran. Sugar. 

Take the juice of three cans, or use three whole pine¬ 
apples, and mix with the other juices. 

Mash the pulp to a fine paste, and pass through a strainer; 
mix pulp and juice and sweeten to taste. 

Put half the cream in a double boiler, with the 4 pounds 
sugar, and bring to scalding point, but do not boil; cool, add 
rest of the cream, strain into the freezer, and when half 
frozen, stir in the fruit pulp. 

For “Neapolitan" cream simply add the pulp, prepared 
as above, to the half-frozen Neapolitan cream. 


CRUSHED STRAWBERRY CREAM. 

4 quarts Berries. 8 Eggs. 

\y 2 lbs. Pulv. Sugar. Juice two oranges. 

8 quarts Cream. 2 ozs. Vanilla Extract. 

4 lbs. Gran. Sugar. 

Crush the berries in earthen pan; add juice of the two 
oranges, and the powdered sugar. 

Stir together the granulated sugar and the eggs until 
creamy; add the cream, and bring to scalding point, stirring 
constantly. 

Strain, cool and freeze; when half frozen add the crushed 
berries, mix well and finish freezing. This should make 16 
quarts. 

ORANGE ICE CREAM. 

8 quarts Cream. Grated Orange rind. 

4 lbs. Gran. Sugar. 

Scald half the cream in double boiler, stirring well to dis¬ 
solve sugar. When cold, add remainder of the cream, and 
grated rind of orange to flavor, and freeze. 

Should make about twelve quarts. 





ICE CEE A M MAKERS’ GUIDE. 17 


PEACH ICE CREAM. 

4 quarts Ripe Peaches. 10 lbs. Gran. Sugar. 

Pulv’d Sugar, sufficient. Red Color. 

30 quarts Cream. 

Pare and stone the peaches; mash them with sugar 
enough to sweeten for table use. Dissolve the granulated 
sugar in the cream, and add a few drops of red color to give a 
yellow tone, and remove the dark and unappetizing appearance 
of ordinary peach cream. Strain into the freezer, add the 
pulp, and freeze; should make 40 quarts. 

PISTACHIO ICE CREAM. 

4 quarts Cream. 3 lbs. Gran. Sugar. 

4 quarts Fresh Milk. 1 oz. Almond Extract. 

1 lb. Nuts. 

Shell the nuts, and drop them into boiling water, for a 
minute, or until the skin can be rubbed ofif easily, which 
should be completed after they are dropped into cold water. 

Dry them on a towel; pound them in a mortar, with a 
few drops of rose-water, a cup of sugar, and a cup of cream, 
to make a fine, smooth paste. 

Color pale green with spinach or other coloring; freeze 
either Philadelphia or Neapolitan style, and add the nut paste. 
Makes nearly 12 quarts. 

SPINACH COLORING. 

Spinach coloring is made by boiling a quart of spinach 
rapidly for three or four minutes. Drain it into a colander 
and then mash to a pulp and press out the juice through a fine 
muslin. 

ALMOND ICE CREAM. 

Use paper-shell almonds and make same as Pistachio 
Ice Cream, given above. 





18 HORIZONTAL FREEZER CO., CHICAGO. 


FRUIT CREAM. 

1 3-lb. can Apricots. 6 Bananas. 

Juice of 6 Oranges. 3 lbs. Gran. Sugar. 

Juice of 6 Lemons. 3 cups Water. 

Rub the apricots through a strainer; also the bananas, 
after removing the skins and dark portions. Use part of the 
water to help rub the pulp through the strainer. 

Add the juices and the sugar, which must be dissolved, 
and, if desired, a quart of scalded or whipped cream may 
be added before freezing, but it is delicious without this 
addition. 


TUTTI-FRUTTI ICE CREAM. 

8 quarts Cream. 2 ozs. Elder Flowers, 

4 lbs. Pulv’d Sugar. fresh or dried. 

16 Eggs. 

After rubbing the eggs and sugar to a paste, mix all to¬ 
gether, and stir constantly over a hot fire until it is about to 
boil; strain, cool and freeze. 

When frozen, work into it 3 quarts of mixed fruits, pre¬ 
served or fresh, viz.: stoned cherries, strawberries, pineapple,-* 
apricot, peach, gages, currants, citron, etc., all cut into small 
pieces. Instead of the elder flower a little extract of vanilla 
may be used. 


COFFEE ICE CREAM. 

Make very strong, black coffee and use sufficient to give 
the desired flavor. 


GLACE CREAM. 

Boil a pound of granulated sugar with a pint of water 
until the syrup, dropped into cold water, can be rolled into a 
ball between thumb and finger. 

Beat the whites of two eggs and pour the syrup into the 
eggs in a fine stream, beating until stiff and cold. Stir this 
into 4 quarts of frozen cream, beating thoroughly. 





ICE CREAM MAKERS' GUIDE. 


19 


TUTTI-FRUTTI ICE CREAM. 


4 quarts Milk. 

1 quart Rich Cream. 
16 Eggs. 

2 lbs. Sugar. 

2 ozs. Corn Starch. 


2 ozs. Vanilla Extract. 

4 large Grape Fruits. 

2 lbs. French Fruits, as¬ 
sorted. 


If this formula is followed, a particularly fine, rich and 
full-flavored cream will be produced. 

Cut the French fruits fine, and soak for at least two 
hours in the juice of the grape fruit; heat the milk in a double 
boiler, reserving a little cold milk to reduce the corn starch 
to a thin paste. 

Add this paste to the hot milk, and cook thoroughly, 
or until no flavor of starch is noticeable; beat the eggs and 
sugar to a light batter, add them to the hot milk, and cook 
for one minute. 

When the custard has cooled, add the cream and flavor; 
strain, if necessary, and freeze; when almost frozen, stir in 
the French fruits, with the syrup formed by the juice of the 
grape fruit, and finish freezing; pack in molds, or packing 
can, and set aside to ripen. 

The sugar in the fruits will prevent iciness or toughness. 

PINEAPPLE ICE CREAM. 

6 Ripe Pineapples. 19 quarts Cream. 

10J4 lbs. Gran. Sugar. 

Pare, remove the eyes, and chop the fruit; add one pound 
sugar, and mix until the pulp is soft and juicy. Dissolve the 
rest of the sugar in the cream, strain, add the fruit and 
freeze. 

Makes 40 quarts. 

I 

GREEN GRAPE ICE CREAM. 

4 lbs. well flavored Grapes 8 qts. Cream (whipped). 

6 lbs. Gran. Sugar. Juice of 12 Lemons. 

Mash grapes with the sugar, add a very little water, and 
pass through a sieve. Add the lemon juice, mix, strain and 
when partly frozen, add the whipped cream and finish freez¬ 
ing. Add color if necessary. 





20 


HORIZONTAL FREEZER CO., CHICAGO. 


CHOCOLATE ICE CREAM. 


3 quarts Milk, 

4 lbs. Sugar. 

3 ozs. Flour. 

6 Eggs. 


1 teaspoonful Salt. 

6 quarts Light Cream. 
y 2 lb. Chocolate or Cocoa 


1 pint boiling Water. 


Extract. 

2 ozs. Vanilla. 


Mix sugar, flour and salt; add the eggs, slightly beaten, 
and gradually pour in the milk. 

Cook over hot water, for 20 minutes, stirring constantly 
at first. 

Melt chocolate in granite sauce-pan over hot water; 
add sugar and boiling water; add the chocolate mixture to 
the hot custard; cool, add the cream, flavor, strain, and pro¬ 
ceed to freeze. 


NUT ICE CREAMS. 


Avoid rich, greasy nuts, such as Brazils, as they are too 
oily; all nut creams should be salted slightly. 

English Walnut—Blanch the meats, dropping in hot 
water until the skin rubs off easily; chop fine, and stir into the 
half-frozen cream. 

American Walnut, Hickory Nuts and Pecans—Chop fine 
without blanching, sift and stir into the cream just before 
freezing. In the case of pecans, avoid the brown, puckery 
substances that divides the meats; rinse them quickly in hot 
water, and dry well before chopping. 

Chestnuts and Filberts—Shell and blanch, and either 
boil until soft, mashing and pressing through a strainer, or 
roast slightly, chop to a paste, and rub through a sieve; then 
cook the nut paste with the cream or custard. Allow a pint 
of meats to two quarts of ice cream. 


CARAMEL COLOR. 


Put four pounds sugar in a quart of water, stir con¬ 
stantly and boil to “caramel degree’’ (360) when it will turn 
to an orange color and then become brown. Pour out quickly 
on greased platter or slab, and when cold break up and 
pulverize. Caramel syrup can be had ready for use. 






ICE CREAM MAKERS’ GUIDE. 21 


LEMON ICE CREAM NO. 1. 

10 quarts Cream. 12 Lemons (rinds and 

5 lbs. Gran. Sugar. juice). 

Grate the rinds of the lemons on one pound of sugar; 
uo not grate deeply, or your cream will be bitter. Rub well 
into the sugar, then add the juice of the lemons. Now put 
the five pounds remaining of your sugar into the cream, stir 
well to dissolve, and strain into the machine can; then strain 
in the lemon and freeze. 

This cream will make up very fine, but must be watched 
closely as it will butter easily. This will make twenty quarts. 

LEMON ICE CREAM NO. 2. 

22 quarts Cream. 11 lbs. Pulv’d Sugar. 

18 Lemons. 18 Eggs. 

To make the “true lemon” flavor, grate the yellow rind 
as directed in foregoing recipe, using care to avoid the bitter, 
white layer underneath. Beat the eggs and sugar into a 
batter and add this to the cream, with the grated rinds. 
Scald the mixture, stirring constantly, and do not allow it to 
boil. As soon as it reaches the boiling point take it off the 
fire, strain, cool and freeze. When almost frozen add the 
lemon juice, as it would curdle the cream if used in the un¬ 
frozen mixture. It is well to remember this point. 

ORANGE ICE CREAM. 

Follow above formula for Lemon Cream. 

MOCK PISTACHIO ICE CREAM. 

Make Almond Ice Cream and color green with the spin¬ 
ach coloring, and it will be found to be a good imitation. 

SPINACH COLORING. 

Use two quarts of spinach, throwing out the coarse 
stems; wash, drain and chop it, and squeeze through coarse 
cheesecloth. Heat the liquid gently, stirring steadily as the 
green pulp separates from the water; strain through a fine 
cloth laid over a strainer. Rub the green pulp through the 
cloth. Dry and pulverize, and mix with an equal quantity 
of sugar. 





22 HORIZONTAL FREEZER CO., CHICAGO. 


PISTACHIO ICE CREAM. 

4 quarts Milk. 1 lb. Pistachio Nuts. 

4 quarts Cream. 2 doz. Egg Yolks. 

2 Yi lbs. Sugar. Spinach Coloring. 

Blanch the nuts (as in “Nut Creams”), test to see if 
they are sweet and sound; put on a tin plate in a hot oven 
for seven or eight minutes to make them crisp and delicately 
brown; then pulverize them in a mortar, with one-half pound 
of the sugar. 

Mix the rest of the sugar and the egg yolks into a bat¬ 
ter and slowly add the milk, which must be boiling, beating 
thoroughly. Heat the mixture to scalding point, stirring 
well; add the nut paste and the cream, and finally enough 
spinach color to make a delicate green. Then cool and 
freeze. 

CARAMEL ICE CREAM NO. 1. 

8 quarts Cream. 3 lbs. Caramel Sugar, 

8 Eggs. Or sufficient to flavor. 

Beat the eggs and sugar together and add the cream; 
stir constantly to dissolve the sugar, and bring to scalding 
point. Strain, cool and when thoroughly chilled freeze. 
CARAMEL ICE CREAM NO. 2. 

6 quarts Cream. 3 lbs. Caramel Sugar. 

3 quarts Milk. 6 Egg Whites. 

2 ozs. Vanilla. 

Scald the milk and half the cream ; add the burnt sugar, 
stirring well, then cool and add the rest of the sugar and 
vanilla and freeze. 

When half frozen add balance of the cream well whipped 
and the beaten egg whites. A smaller quantity of caramel 
will give a rich flavor; be guided by the taste. 

CARAMEL ICE CREAM NO. 3. 

Follow any of the formulas that may be preferred for 
general use, simply flavoring with caramel syrup, and being 
governed by the taste; a light flavor will pass for maple; 
for strong caramel taste use 4 ounces syrup to the gallon of 
ice cream; use more if desired; the taste is the only safe 
guide. Chopped walnut meats make a rich addition to the 
caramel creams. 





ICE CREAM MAKERS’ GUIDE. 


23 


TO MAKE ICE CREAM FROM FRUIT JUICES. 

General Directions. 

Dissolve half the sugar in the mixed juice and set aside 
in a refrigerator, or on ice, to cool. 

Cook the cream and half the sugar in a double boiler 
until the water in outer pan boils and the sugar is dissolved; 
put on ice to chill. 

When thoroughly cold add the prepared juices and 
freeze. These creams may be made without cooking the 
cream, requiring less time, but, while the product will be 
very fine, it will lack the rich body of a cooked cream. When 
so made, dissolve half the sugar in the cream, strain into the 
freezer, and when partly frozen, stir in the cold fruit syrup. 

Formulas given are for 12 quarts; increase in propor¬ 
tion for larger batches. 


Strawberry. 

3 pints Strawberry Juice. 
54 pint Black Raspberry 
Juice. 

54 pint Lemon Juice. 

1 teaspoonful Orange 
Flower Water. 

6 lbs. Gran. Sugar. 

6 quarts Cream. 

Pineapple. 

3 pints Pineapple Juice. 

pint Lemon Juice. 

6 lbs. Gran. Sugar. 

6 quarts Cream. 

Grape. 

3 pints Grape Juice. 

6 lbs. Gran. Sugar. 

6 quarts Cream. 


Raspberry. 

3 pints Raspberry Juice. 
54 pint Lemon Juice. 

6 lbs. Gran. Sugar. 

6 quarts Cream. 

Follow instructions above. 


Peach. 

3 pints Peach Juice. 

6 lbs. Gran. Sugar. 

6 quarts Cream. 

Follow General Instruc¬ 
tions. 

Cherry. 

2 quarts Cherry Juice. 

6 lbs. Gran. Sugar. 

6 quarts Cream. 





24 HORIZONTAL FREEZER CO., CHICAGO. 


CHOCOLATE PASTE FOR FLAVORING ICE CREAM 

NO. 1. 

3 pints Water. 1 lb. Bitter Chocolate. 

1 oz. Gr’d Cinnamon. 2 lbs. Gran. Sugar. 

Boil the cinnamon and half the water, stirring thorough¬ 
ly; strain through a cloth and boil a second time. Take off 
the fire and immediately stir in the grated chocolate, stirring 
until it curdles up thick. 

Add the sugar and stir to a smooth paste; add the rest 
of the water. Heat again, stirring until it simmers, and then 
store in an earthen jar. Use one pint to flavor 40 quarts of 
ice cream. 

CHOCOLATE PASTE NO. 2. 

5 lbs. Liquor Choc. 4 lbs. Sugar. 

y 2 lb. Glucose. 

Melt the chocolate in a double boiler; cook sugar and 
glucose in a copper kettle with enough water to dissolve the 
sugar. Cook to a syrup (35 degrees on the syrup guage), 
and pour the hot syrup slowly into the chocolate, stirring to 
a smooth paste, and store in an earthen jar. 

When wanted for use, melt a pound of the paste in a 
double boiler, add a little plain cream to thin it, and pour the 
paste into the mixture to be flavored, just before freezing. 

CHOCOLATE ICE CREAM. 

(A New York City Formula.) 

10 quarts Milk. 2 y lbs. Cocoa Extract. 

3 quarts Water. 9 lbs. Sugar. 

10 quarts 22° Cream. 4 ozs. Gelatine. 

Make a syrup of the cocoa, 2]/ 2 pounds of the sugar, and 
the water; set aside to cool. Melt the gelatine in two quarts 
of the milk, and cool, but do not allow the gelatine to set and 
form a jelly. 

Dissolve the sugar in the rest of the milk and cream, add 
the chocolate and finally the gelatine. Mix, strain and freeze. 
This is designed to make 40 quarts. 





ICE CREAM MAKERS’ GUIDE. 


25 


CHOCOLATE ICE CREAM NO. 2. 


20 ozs. Pow’d Chocolate. 
1 lb. Pow’d Sugar. 

1 oz. Cinnamon. 

1 quart Water. 

2 ozs. Extract Pepsin. 


8 quarts Cream. 
12 quarts Milk. 

1 oz. Vanilla. 

6 lbs. Sugar. 


Rub well together in a mortar the chocolate, sugar and 
cinnamon, then add the water and vanilla extract. Add this 
paste to the cream, being careful to remove all lumps. 

Add the milk, in which the sugar has been dissolved, and 
mix all together. Finally, add the pepsin, and freeze. This 
makes about 30 quarts. 


CHOCOLATE ICE CREAM NO. 3. 

6 quarts Milk. - 16 Eggs. 

8 quarts thin Cream. 1 lb. Chocolate. 

8 lbs. Gran. Sugar. ^4 lb. Flour. 

Heat the milk in a double boiler. Put the flour and half 
the sugar in a bowl; add the eggs and beat until light. Stir 
into the boiling milk and cook for twenty minutes, stirring 
often. 

Grate the chocolate into a sauce pan, with one pound of 
sugar and one pint of hot water, stir over a hot fire until 
smooth and glossy. 

Put the two mixtures together, and when cooked for 
twenty minutes as above, take from the fire, add gradually 
the sugar and cream, beating well, and when cold, freeze. 

This makes 20 quarts. 


PEACH ICE CREAM (30 Quarts). 

10 quarts Cream. 10 lbs. Gran. Sugar. 

10 quarts Milk. 5 Egg Whites. 

5 quarts Peach Pulp. 

Scald the milk and cream, add half the sugar, strain and 
chill the mixture thoroughly, adding the fruit pulp, into which 
the remainder of the sugar has been stirred. When nearly 
frozen add the beaten egg whites. 





26 HORIZONTAL FREEZER CO., CHICAGO. 


PEACH ICE CREAM (16 Quarts). 

4 quarts Cream. 6 lbs. Gran. Sugar. 

4 quarts Fresh Milk. 4 Lemons (juice only). 

8 quarts Ripe Peaches. 

Dissolve 4 pounds sugar in the cream and milk, and scald 
in a double boiler; cool and freeze. 

The peaches must be ripe and mellow; pare and mash to 
a fine paste, and run through a fine sieve. 

Add the lemon juice and 2 pounds sugar to the pulp; 
less sugar if canned peaches are used; add the prepared mass 
to the half-frozen cream ; a tablespoonful of almond extract 
may be used to flavor, or similar quantity of vanilla. 

FROZEN PEACHES WITH CREAM. 

6 doz. very ripe Peaches. 3 pints Water. 

3 lbs. Pulv’d Sugar. 3 quarts Cream. 

Scald the peaches by dipping into a kettle of hot water 
to remove the skins easily. Mash them to a pulp, through a 
colander; add sugar, stirring until dissolved, adding the water, 
and when half frozen, stir in the cream. This makes 8 quarts. 

PEACH ICE CREAM. 

4 doz. Ripe Peaches. 2 ozs. Gelatine. 

4 lbs. Gran. Sugar. 1 pint Milk. 

8 quarts Cream. 

To peel the peaches, scald with hot water, dipping them 
in and out quickly. Mash to a pulp, add half the sugar and 
cook until boiled five minutes, skimming off the acid as it 
rises to the top. 

Heat the milk in a double boiler, and in this hot milk dis¬ 
solve the gelatine, mix with the pulp, and strain and cool. 

Dissolve the sugar in the cream, beat it up light in the 
freezer and when half frozen, stir in the fruit pulp. Makes 16 
quarts. 

RASPBERRY ICE CREAM. 

Follow strawberry Nos. 1 and 2, adding lemon juice suffi¬ 
cient to overcome the lack of acidity in this fruit. 





ICE CREAM MAKERS’ GUIDE. 27 


PEACH ICE CREAM (12 Quarts). 

4 quarts Ripe White 4 lbs. Gran. Sugar. 

Peaches. 6 quarts Cream. 

Pare the peaches rapidly, as they lose color if allowed 
to stand ; cut fine, and mash to a thin pulp; add 1 pound of the 
sugar, or sweeten to taste; add a few of the peach stone meats 
and keep closely covered until the sugar is dissolved. 

Dissolve 3 pounds of sugar in the cream, strain into the 
freezer, and when half-frozen strain into it the pulp, using 
coarse cheese cloth. 

BANANA ICE CREAM. 

Dissolve 5 pounds of sugar in 10 quarts cream, and strain 
into the freezer. Skin and chop 12 bananas and add to the 
strained cream; and freeze in the Usual way. 

The bananas should not be too finely chopped, because 
customers expect to find pieces of fruit when eating such 
cream. 

This will make 20 quarts. 

See Part VII. 

PART VII. 

“COMMERCIAL” ICE CREAM. 

(Special Factory Formulas.) 

“FORTUNA” CREAM. 

This formula made a fortune for its originator. 

4 gals. 20 per cent Cream. 4 ozs. Gelatine. 

1 gal. Condensed Milk. 7 lbs. Gran. Sugar. 

1 gal. Fresh Milk. 3 ozs. Vanilla Extract. 

Dissolve the gelatine in 1 gallon hot milk. Stir the sugar 
into the cream until dissolved; add the condensed milk and 
finally the gelatine, milk and vanilla; strain and freeze at 
once; do not salt very heavily at first, but allow the cream 
to become well whipped, making the gain in bulk before it 

has fairly begun to freeze. Then salt more heavily, and note 

instructions as to speed given on first page of the “Guide.” 





28 HORIZONTAL FREEZER COCHICAGO. 


“CHICAGO” FORMULA. 

4*4 gals. Cream. 6 ozs. Gelatine. 

1 gal. Condensed Milk. 4 ozs. Vanilla Extract. 

7 lbs. Gran. Sugar. 

Put the gelatine in a quart of cream, and set the vessel 
in boiling water until dissolved; heat to the scalding point 
in a double boiler 1 gallon of cream and stir into it the melted 
gelatine and the sugar; add this to the rest of the cream, stir 
in the condensed milk, flavor and strain; agitate occasionally 
and cool to about 40 degrees so that it will not curdle or 
granulate, and freeze at once before the gelatine “sets,” as 
that will cause it to be “stringy.” Six gallons of this mixture 
will make 10 gallons of high grade ice cream, rich and smooth. 
The cream should be several days old. 

“ECONOMY” FORMULA. 

9 gals. Fresh Milk. 4 ozs. Corn Starch. 

10 lbs. Gran. Sugar. 4 ozs. Vanilla Extract. 

10 ozs. Gelatine. 

Put 10 quarts milk in a double boiler; add the corn starch 
and gelatine and cook until the material dissolves and the 
mixture thickens; stir constantly. 

Mix this custard with the rest of the milk—add the sugar 
and vanilla, stir well, strain and allow to stand in ice water 
to chill for three or four hours, when it will be very thick 
like pudding or sour milk. 

It is now ready to freeze, and when frozen will be smooth 
and fine grained and appear as if made from cream. It will 
never be blue and coarse, cheap looking and cheap tasting, 
like milk mixtures generally. 

“TOP NOTCH” FORMULA (Not Cooked). 

3 gals. Cream. 6 ozs. Gelatine. 

1 gal. Fresh Milk. 4 ozs. Vanilla Extract. 

114 gals. Cond. Milk. 7 lbs. Gran. Sugar. 

Dissolve the gelatine in hot milk in a vessel set in hot 
water; dissolve the sugar in the mixture of cream and milk, 
stirring well; add the gelatine, cool, flavor, strain and freeze 
at once, before the gelatine settles. 





ICE CREAM MAKERS’ GUIDE. 29 


“PULLMAN” FORMULA (Not Cooked). 

1/4 gals. Cream. 5 ozs. Gelatine. 

2 gals. Fresh Milk. 8 lbs. Gran. Sugar. 

2 gals. Condensed Milk. 

Make up, as in “Top Notch” formula, page 28. 

“NEW YORK” FORMULA (For Finest Trade). 

4 gals. 18 per cent. Cream. 8 doz. Eggs. 

1 gal. unsweetened Cond. 7 lbs. Gran. Sugar. 

Milk. 4 ozs. Vanilla Extract. 

Scald the cream in a double boiler, stirring constantly, 
and do not allow it to boil, as it may curdle. Separate the 
eggs and beat the yolks to a cream; add the sugar to the 
creamed yolks and beat again; beat the whites to a stiff 
froth, add to the batter of eggs and sugar, beating well to¬ 
gether. 

Add the hot cream to the egg and sugar mixture slowly, 
stirring well; put the finished mixture again in the double 
boiler and cook until it no longer foams and has become a cus¬ 
tard, heavy enough to coat the spoon. 

Strain, cool, flavor and freeze. 

STRAWBERRY ICE CREAM. 

(From Juice and Pulp.) 

\y 2 pints Pulp. 22 quarts Cream. 

10 lbs. Gran. Sugar. 

Heat the pulp, with two pounds of sugar, to 180 degrees 
Fahrenheit; dissolve the rest of the sugar in the cream, strain 
into the freezer, add the pulp and freeze at once. Makes 40 
quarts. 

STATE STREET FORMULA. 

22 qts. 20 per cent Cream. 3 ozs. Vanilla. 

8 lbs. Gran. Sugar. 6 ozs. Gelatine. 

Dissolve the sugar in the cream, reserving 2 quarts to 
scald in double boiler, and dissolve the gelatine; stir this into 
the mixture, strain and freeze at once before the gelatine sets. 
Makes 40 quarts. 





30 HORIZONTAL FREEZER CO., CHICAGO. 


CHICAGO FORMULA NO. 2. 

14 qts. 18 per cent Cream. 8 lbs. Gran. Sugar. 

4 quarts Fresh Milk. 6 ozs. Gelatine. 

4 quarts Cond. Milk. 3 ozs. Vanilla. 

Dissolve the sugar in cream and melt the gelatine in hot 
milk, over hot water. 

Mix all ingredients together, strain and freeze at once. 

Makes 40 quarts. 

CHICAGO “PICNIC” FORMULA. 

14 quarts Cond. Milk. 8 ozs. Gelatine. 

10 quarts Fresh Milk. 4 ozs. Vanilla. 

8 lbs. Gran. Sugar. 

Melt the gelatine in hot milk, over hot water; dissolve the 
sugar in remainder of the milk; mix all together, strain and 
freeze at once. 

Makes 40 quarts. 

PART VIII. 

BRICK CREAMS. 

ALL OF THE FACTORY FORMULAS (PART VII) ARE 

FOR BRICK. 

“BRICK” CREAM. 

For convenience and neatness, both to the retailer and 
consumer, it is not likely that the popular ice cream brick will 
ever be displaced; it can very easily be packed in a paper 
box, wrapped in paper, delivered to the customer, and will 
be found in perfect condition, when served, one or two hours 
later. 

The cream itself should be of good body, and is gener¬ 
ally made with gelatine, especially if it is designed for de¬ 
livery as above. 

In filling the molds handle them quickly and make them 
so full that the cream will be forced out at the edges of the 
cover, which will prevent any possible salting of the contents, 
as this over flow freezes immediately on contact with the ice 
and salt and “seals” the brick. 

For making up large lots use the “slab brick” molds, mak¬ 
ing 4, 6 or 8 quarts at a time. These molds must be left for 






ICE CREAM MAKERS’ GUIDE. 


31 


an hour or two packed in ice and salt to harden, so as to stand 
handling and wrapping. When well set take a brick out of 
the ice, dip it in cold water, take oft* the cover and remove the 
sheet of waxed paper, which is designed to prevent contents 
from sticking to the cover, and drop the slab on a sheet of 
wax paper on the table. It will slide out easily. 

Quickly cut into quart bricks, wrap each in a sheet of pa¬ 
per (manila wax cut 10x14 is most used), fold the paper box 
about them, and pack in a square tank, or an ordinary packer, 
if you have not the regular tank, in cross layers to allow the 
circulation of cold air. 

It adds greatly to the appearance of the brick when put 
up in combinations of three colors, say, vanilla, strawberry and 
caramel, or vanilla, orange or some other fine ice between, 
and caramel or chocolate for the hot lorn layer. There is a 
wide range of possibilities and opportunities in the brick 
cream line for the man who will study the tastes of his trade, 
and such a man will quickly build up a good and very profit¬ 
able business. 

SPECIAL “NEW YORK BRICK CREAM ” 

(For High Class Trade.) 

4 gals. 18 per cent Cream. 3 doz. Egg Yolks. 

1 gal. Condensed Milk, 3 ozs. Vanilla Extract, 

unsweetened. 2 ozs. Gelatine. 

7 lbs. Powdered Sugar. 

Beat the yolks of the eggs until they are foamy; add the 
cream and sugar, mixing well; bring to the boiling point 
only, in a double boiler, stirring thoroughly; add the con¬ 
densed milk, mix, strain, cool, add the gelatine dissolved in 
a little hot milk; flavor and freeze. 

If preferred, the beaten whites may be used instead of the 
yolks, making a white cream instead of yellow. 

Put this up in plain vanilla bricks, or three flavors to each 
quart, viz., raspberry, nut and vanilla; vanilla, strawberry and 
chocolate; vanilla, caramel and orange ice. 

The gelatine may be omitted; use great care in cooking, 
bringing to the boiling point only, as too much or too little, 
cooking will spoil it. 





32 HORIZONTAL FREEZER CO., CHICAGO. 

HOKEY POKEY BRICKS. 

FOR PARKS, FAIR GROUNDS, PICNICS AND 

PEDDLERS. 

3 gals. Milk. 8 lbs. Gran. Sugar. 

1% gals. Cream. 12 ozs. Gelatine. 

1 gal. Condensed Milk. 4 ozs. Vanilla. 

Put the gelatine and 2 quarts milk into a double boiler, 
and heat until dissolved. Mix the other ingredients, stir 
and strain the gelatine into the mixtures. This makes a very 
fair cream and molds and cuts well. 

It may be put up in quart bricks and these cut into eight 
5-cent slices; these slices should be wrapped in wax paper 
cut 7x9, and quickly dropped into an iced packer. 

For a large quantity use the “slab bricks” mentioned ;** 
directions for brick cream above, and should be left packed 
in ice and salt over night. This cream should cost about 
30 cents per gallon, and should make about 320 small bricks. 








Water Ices 


34 


HORIZONTAL FREEZER CO., CHICAGO. 


DEPARTMENT OF FRUIT ICES AND SHERBETS. 

NOTES. 

Always use earthenware or porcelain lined vessels for 
acid mixtures. 

The standard grade for water ice is 22 degrees on the 
syrup gauge, after all the ingredients are mixed. This makes 
them uniform, and there is no guessing at results. It may, 
however, be but 20 degrees, and of high quality, but 22 de¬ 
grees is the average. 

Water ices consist of fruit juices, diluted, sweetened and 
frozen same as ice cream. 

Granites are water ices only half frozen, without much 
stirring, and have a rough, icy texture. 

Sherbets are a “mock cream” ice, and are made with 
white of egg or gelatine, and are frozen like ice cream. 

Sorbet is French term for sherbet. 

Use white of egg only when the ice is to be used soon af¬ 
ter being delivered. Makes it smooth and mellow. 

Glace and frappe are terms used somewhat loosely by 
manufacturers, sometimes applied to “chilled” or half frozen 
compounds. 

Citric acid, which is a pure fruit acid, may be used in¬ 
stead of lemon juice, at discretion. 

Cooking the syrup always gives the ice “body” and rich¬ 
ness, not to be obtained otherwise. 





ICE CREAM MAKERS’ GUIDE. 


35 


SIMPLE SYRUP FOR SWEETENING ICES. 


Heat seven pounds granulated sugar in two quarts water 
until it boils, stirring often. Strain and keep in a cool place. 

One-quarter ounce cream of tartar will keep it from 
“candying” on the surface. Use this syrup for the following 
formulas: 


WATER ICES FROM FRUIT JUICES. 


Pineapple. 

2 quarts Juice (pure). 

3 quarts Syrup. 

3 quarts Water. 

4 ozs. Lemon Juice. 

Mix and freeze. 


Raspberry. 

3 pints pure Juice. 

3 quarts Syrup. 

3*4 quarts Water. 

6 ozs. Lemon Juice. 
Mix and freeze. 


Strawberry. 

2 quarts pure Juice. 

3 quarts Syrup. 

3 quarts Water. 

2 ozs. Lemon Juice. 

4 ozs. Bl. Rasp. Juice. 
1 oz. Orange Flower 

Water. 

Mix and freeze. 


Cherry. 

3 pints pure Juice. 

3 quarts Syrup. 

3*4 quarts Water. 

2 ozs. Lemon Juice. 
Mix and freeze. 


Grape. 

3 pints pure Juice. 

3 quarts Syrup. 

Z l / 2 quarts Water. 

Mix and freeze. 

ORANGE WATER ICE. 

14 lbs. Gran. Sugar. 12 Lemons. 

20 Oranges. 10 quarts Water. 

Put the sugar in a large pan and grate the yellow rind 
of the oranges, being careful to avoid the white inside skin, 
which is bitter. 

R ib the grated rind into the sugar, over which pour the 
juice and strained pulp of the fruit; mix thoroughly; add the 
water, and mix well to dissolve the sugar, and freeze. The 
flavor will be fine, the color rich and the texture smooth as 
butter. 





36 HORIZONTAL FREEZER CO., CHICAGO. 


GRAPE SHERBET. 

2 quarts Grape Juice. 2 Egg Whites (beaten). 

1 quart Orange Juice. 2 tablespoonsful Pow’d 

1 lb. Gran. Sugar. Sugar. 

Sweeten two quarts grape juice to taste, dissolve the one 
pound sugar specified in the orange juice and mix all together. 
Freeze slowly, and when nearly done add the egg whites 
beaten up light with the powdered sugar. 

MERINGUE (Suitable to any Water Ice). 

Beat the white of an egg to a stiff froth, and mix with 
one ounce of finest powdered sugar. Add this amount to 
each quart of ice, and it will yield a rich, smooth and deli¬ 
cate cream. 

ORANGE ICE NO. 2. 

4 quarts Water. *4 pint Lemon Juice. 

2 quarts Orange Juice. Grated rind of 6 Oranges. 

4 lbs. Gran. Sugar. 

Boil sugar and water twenty minutes. Add the fruit 
juices and the grated rind. Cool, strain and freeze. 

BLOOD ORANGE ICE. 

3 quarts Water. 2 pts. Blood Orange Juice. 

2 lbs. Sugar. l Orange (grated rind) 

1 Lemon (juice). and Juice. 

Make a syrup of sugar and water into which drop the 
grated rind of orange, and boil for two or three minutes only. 
When cold add the orange juice and the lemon juice, and a 
little red color. 

Freeze, and when nearly done add the beaten whites of 
four eggs. 

GRAPEFRUIT SHERBET. 

2 quarts Water. 2 ozs. Gelatine. 

18 Grape Fruits. 2^4 lbs. Sugar. 

Soak the gelatine in cold water for twenty minutes; add 
sugar to water and boil five minutes, and dissolve the gelatine 
in the boiling syrup. Cut the fruit in halves, remove the seeds 
and with a sharp knife loosen the pulp from rind and from 
partition walls, so that it may be easily scooped out. Add 
the pulp to the syrup when cold, and freeze. 





ICE CREAM MAKERS' GUIDE. 37 


ORANGE SHERBET. 

3 quarts Water. 18 Oranges. 

2 ozs. Gelatine. 1% lbs. Sugar. 

In making up follow directions given above for Lemon 
Sherbet No. 3. 

APPLE SHERBET. 

4 lbs. Gran. Sugar. y 2 pint Maraschino. 

4 quarts boiling Water. Juice of 8 Lemons. 

4 quarts Sour Apples. Juice of 8 Oranges. 

Boil sugar and water for five minutes, add the apples 
(cored and sliced, but not peeled), and cook until soft. Rub 
through a sieve and when cold add the juices and a few drops 
of red color. 

When partly frozen add the maraschino and repack to 
ripen for an hour or two. Should make about 10 quarts. 

“GEE” PINEAPPLE ICE. 

1 gal. Water. 1 % cans Grated Fruit. 

2 lbs. Sugar. 1 pint Ice Cream. 

1 oz. Citric Acid. 

Mix water, sugar and acid thoroughly, then stir in the 
grated pineapple, and just before freezing add the ice cream, 
stirring in well. 

This makes an inexpensive ice, is easily made and has 
been well tested and proved a good seller. 

PINEAPPLE ICE. 

iy 2 lbs. Gran. Sugar. 1 quart Grated Fruit. 

1 quart Water. 2 Lemons. 

Boil water and sugar rapidly for five minutes; when cool 
add the fruit and juice of the lemons. Mix well and freeze 
slowly. If canned fruit is used less sugar will be required. 

FRENCH PINEAPPLE CREAM SHERBET. 

5 lbs. Gran. Sugar. 2 quarts Grated Pineapple. 

3 quarts Water. 4 Lemons (juice). 

Melt the sugar in the water, add the grated fruit and 
juice of the lemons, and use care not to boil. When well 
mixed set aside to cool and when cold freeze without straining. 





38 HORIZONTAL FREEZER CO., CHICAGO. 


PINEAPPLE FRAPPE. 

5 lbs. Gran. Sugar. 10 Lemons (juice). 

4 quarts Water. 8 Egg Whites. 

4 Pineapples. 1 quart Maraschino. 

Peel and crush the pineapples; make a boiling syrup of 
the sugar and water and pour over the fruit. When nearly 
cold add the lemon juice, strain, press the pineapples to get 
all the juice and pulp; add the egg whites, unbeaten, and 
freeze. When nearly frozen add the maraschino. 

BISQUE ICE CREAM. 

6 quarts Cream. y 2 lb. Macaroons, Lady 

1 lb. Gran. Sugar. Fingers & Sponge Cake. 

y 2 oz. Vanilla. y 2 oz. Caramel Color. 

The cakes used should be dry or stale; rub them through 
a colander; cook the cream and sugar in a double boiler to 
steaming point; strain, cool and freeze. When almost frozen 
add the extract and powdered cakes, beating well through 
the frozen cream. 

AMBROSIA PEACH ICE. 

3 quarts Peach Pulp. Vanilla Extract. 

3 quarts Simple Syrup. Bitter Almond Extract. 

16 Oranges (juice). 

Mash finely the fruit pulp, and add to the simple syrup, 
and mix well. Then add the juice of sixteen oranges and 
the grated rind of four, with enough extract of vanilla and 
bitter almond to flavor well. Strain and freeze. 

FROZEN CHERRIES. 

1 quart Pitted Cherries. 12 Lemons. 

14 lbs. Gran. Sugar. 12 quarts Water. 

Chop, not too fine, the quart of pitted cherries and mix 
well with the sugar and the strained juice of the lemons. Add 
the water (filtered is best), and a dash of red color, and 
freeze. Either fresh or canned fruits may be used; if the 
latter, less sugar is required. 

This makes about 20 quarts. 





ICE CREAM MAKERS' GUIDE . 39 


FROZEN APRICOTS. 

4 quarts Apricot Pulp. 14 lbs. Gran. Sugar. 

6 Lemons (juice). 10 quarts Water. 

Use the sugar and water to make a good mixture, add 
the fruit pulp and strained juice of the lemons, mix thoroughly 
and freeze without straining. Should make 20 quarts. 

FRENCH CREAM SHERBET. 

Make a syrup of 2 pounds sugar and 2 quarts water; 
melt but do not boil. On the syrup gauge this will register 
18 degrees. 

LEMON. 

Add juice of twelve lemons and grated peel of four. Cool 
and strain and freeze. 

ORANGE. 

Add juice of ten oranges and one lemon, and grated peel 
of three oranges. Color with orange tint and freeze. 

LEMON SHERBET NO. 1. 

4 quarts Water. 4 lbs. Gran. Sugar. 

16 Lemons. 

Grate the yellow coat off 8 lemons, or pare with a very 
sharp knife, using care to avoid the acrid white coat under¬ 
neath ; put the parings into a stone jar and pour over them 
two quarts of boiling water, allowing to stand for ten minutes, 
closely covered. 

Squeeze all the lemons and strain into the jar; add the 
rest of the water (boiling) and the sugar, strain all carefully, 
and when cold proceed to freeze. 

LEMON SHERBET NO. 2. 

4 lbs. Sugar. 16 Lemons. 

4 quarts Water. 2 Egg Whites. 

Wipe the lemons with a damp cloth, and roll them in part 
of the sugar to break the oil cells and flavor the sugar. Boil 
all the sugar in the water until clear, removing the scum that 
rises. Add the juice of the lemons to the syrup, strain care¬ 
fully and pour slowly on the beaten egg whites. Cool and 
freeze. 





40 HORIZONTAL FREEZER CO., CHICAGO. 


LEMON SHERBET NO. 3. 

4 quarts Water. 4 lbs. Sugar. 

2 doz. Lemons. 2 ozs. Gelatine. 

Soak the gelatine for half an hour in a pint of cold water, 

then dissolve thoroughly in a pint of hot water. Put the 
sugar, water and strained juice of the lemons into a stone jar, 
add the dissolved gelatine, strain through cheesecloth and 
freeze. The lemon oil is omitted from this formula, which is 
given for use of such makers as prefer to dispense with its 
use. 

LEMON SHERBET NO. 4. 

12 Lemons. 4 lbs. Sugar. 

8 Egg Whites. Water sufficient. 

Make a thick syrup of two pounds of sugar and one quart 
of water; when cold add juice of the lemons and enough wa¬ 
ter to make a rich lemonade. 

When half frozen add boiled icing, i. e., two pounds 
sugar moistened with water, and boiled until it is a soft 
candy. While hot add the stiff beaten egg whites, flavored 
with vanilla and a little citric acid or cream of tartar. Beat 
hard until thick and smooth and stir well into the freezer. 

LEMON SHERBET NO. 5. 

4 lbs. Sugar. 12 Lemons. 

2 gals. Water. Water to make 2 gallons. 

12 Egg Whites. 

Heat the sugar in the two quarts water until it forms a 
clear syrup, but do not boil. When cold add the juice of the 
lemons and water enough to make two gallons. Strain, and 
when half frozen add the egg whites well beaten. This makes 
a very rich ice. 

CURRANT WATER ICE. 

4 quarts Red Currants. Juice of 8 Lemons. 

11 lbs. Sugar. 8 quarts clear Water. 

Mash four quarts of bright red currants with the sugar, 
add the lemon juice and water; color, strain and freeze. 

This makes about 16 quarts of delicious ice. 





ICE CREAM MAKERS’ GUIDE. 41 

CRANBERRY WATER ICE. 

2 quarts Cranberries. 4 quarts Water. 

4 lbs. Sugar. 2 Oranges (juice). 

Stew two quarts of selected berries with two quarts of 
the water and the sugar specified. When done add two quarts 
more water and juice of the oranges. Rub through a sieve, 
set aside and strain a second time before freezing. 

Add more water or sugar if needed. 

FRUIT GRANITE. 

4 Pineapples. 12 Oranges. 

12 Bananas. 6 lbs. Sugar. 

12 Lemons. >> 2 quarts Water. 

2 quarts Strawberries. 

Carefully prepare the pineapples and pick into bits; cut 
the berries into quarters; peel the bananas and cut length¬ 
wise into four long strips, holding the pieces together until 
sliced crosswise thinly. 

Pare the oranges, cutting off all the white inside rind; 
take the pulp out of each section with a spoon, rejecting the 
seeds. Mix all the fruit in a large bowl. Add lemon juice 
to sugar and water, and when the sugar is dissolved pour 
this syrup over the fruit. Freeze at once and when partly 
frozen take out the beater, pack smoothly and let stand for 
half an hour. 


COCOANTJT SHERBET. 

Put three pounds shredded cocoanut in a copper kettle 
or granite vessel, with two gallons of clear, cold water. Cook 
over a moderate fire, stirring constantly with a wood paddle. 
Boil for fifteen minutes, when it must be instantly poured 
into a stoneware jar and kept covered. 

When lukewarm strain and add one-half pound pulver¬ 
ized sugar to each quart of liquid, stirring until dissolved. 
When cold add the whites of 8 eggs, not beaten, and freeze. 





42 HORIZONTAL FREEZER CO., CHICAGO. 


RASPBERRY ICE. 

4 quarts Red Raspberries. Juice of 6 Lemons. 

14 lbs. Sugar. Red Color. 

10 quarts clear Water. 

Mix thoroughly the four quarts of berries, using nice ripe 
fruit, and four pounds of sugar, then add the lemon juice, 
balance of the sugar and water. Color a bright red, strain 
and freeze. 


COFFEE FRAPPE. 

2% lbs. Sugar. 8 ozs. Strong Black Coffee 

4 quarts Water. 2 White of Eggs. 

Dissolve the sugar in the water with heat; add the cof¬ 
fee. Cool, and when nearly frozen add whites of two eggs 
beaten light with a tablespoonful of powdered sugar. 





The 

Candy Kitchen 


44 HORIZONTAL FREEZER CO., CHICAGO. 


PART II. 

INTRODUCTION TO CANDY MAKERS’ DEPART¬ 
MENT. 


In presenting this book of instruction in the art of candy 
making we have aimed to be practical and to cover the sort 
of work that can be done anywhere and by anybody, with a 
few simple tools at most. 

The ordinary books of this sort contain a lot of rubbish 
and fail to give the clear commonsense way of doing things 
that is so much needed by the beginner. 

This is a “Guide" that will be helpful to everybody who 
is willing to learn, and the formulas are so numerous in the 
more common “Candy Kitchen” goods, that it will be easy 
to make a selection, give the goods a name of your own, fill 
a window with it, and when it has had a “run” give the public 
something new. 

Wishing success to our many friends, old and new, 

Very sincerely, 


THE PUBLISHERS. 





CANDY MAKERS’ GUIDE. 45 ' 


GENERAL INSTRUCTIONS FOR THE AMATEUR. 

The whole difficulty in candy making is in understanding 
the boiling of sugar and the effects of certain ingredients on 
boiled sugar. 

All that is necessary to know about these matters will 
be given in these opening remarks, and the amateur candy 
maker is invited to refer to them often when using the reci¬ 
pes that follow, all of which will turn out perfectly if direc¬ 
tions are faithfully followed. 

Sugar when boiled to what is termed the “snap” or 
the “crack” will remain clear if not stirred. If, however, it is 
disturbed, either by the dipping of nuts into it or stirring 
it will become cloudy and may go back to sugar. For this 
reason vinegar or other acid is added to the syrup, which to 
a large extent prevents the clouding, and enables it to be 
handled without spoiling the appearance. Here are three 
good rules to remember: 

Avoid stirring or disturbing candy that is meant to be 
clear, more than is absolutely necessary. 

Never, when pouring out boiled candy, scrape your ket¬ 
tle or pan over it, nor allow any of the scrapings to fall into 
the batch. 

Always use a thick enameled, or preferably, a heavy cop¬ 
per kettle to boil sugar. 

TO BOIL SUGAR FOR CLEAR CANDY. 

Put, say, four pounds best quality granulated sugar in 
a copper kettle with two quarts of water, and stir well before 
it boils so that the sugar may not sink and burn. When dis¬ 
solved stir no more. 

When the sugar boils and fine bubbles appear, begin to 
try it in cold water, dropping a little from the end of a stick 
or paddle. If it snaps like glass between the teeth it has 
reached what is commonly called the “crack," and is ready 
for making many kinds of candy. 

If the boiling is continued longer it will reach the point 
called caramel, when it takes on a yellow color, and must 
be drawn off the fire at once, as the next degree means burn¬ 
ing. and very few seconds are enough to reach this stage. 





46 HORIZONTAL FREEZER CO., CHICAGO. 


AS TO SUGAR. 

Experience has demonstrated that confectioners’ A sugar, 
where it can be obtained, is the best and purest sugar for 
candy. When dry it will form in hard lumps, which must 
be thoroughly crushed before the sugar is ready for use. Do 
this with a heavy rolling pin, or mix it with the water for the 
batch and set aside to soften. 

We recommend that, unless otherwise specified, confec¬ 
tioners A, diamond A, or granulated sugar should be used. 
The buyer of course always gets best value when he buys 
granulated, as he is not paying for any moisture, it being 
perfectly dry, and always specify the “No Blue” kind, as it 
should be perfectly white. 

Remember sugar passes very rapidly from one degree 
to another and must be watched carefully and tried often. 
Never stir sugar while boiling, but it may be, and should be, 
well stirred before boiling point is reached. Unless otherwise 
specified always cook with a very hot fire. 

CREAM OF TARTAR IN BOILED SUGAR. 

The use of this ingredient in sugar intended either for 
clear or pulled candy is simply to acidulate or grease it, in 
order to retard or prevent granulation. Care must be exer¬ 
cised in its use, as too much acid will cause it to grain; neither 
can it be boiled to a caramel if there is too much. About a 
small teaspoonful to 25 pounds of sugar, with the water, will 
keep from granulating. Many confectioners never use it, 
preferring to use glucose instead, which serves the purpose 
almost as well. 

RULES FOR CANDY MAKING. 

Never stir your syrup after the sugar is dissolved—the 
only object in stirring being to prevent the sugar from set¬ 
tling and burning when first put on the fire. 

Never allow the crystals to remain on the side of the 
pan, but keep them wiped off with a wet cloth or damp 
sponge. 

Never shake or move the kettle while syrup is boiling, 
or the mass may grain. 





CANDY MAKERS’ GUIDE. 


47 


Always stir Fondant constantly while melting or it will 
form a clear syrup. 

Make fondant one day and the candy one or two days 
later—never on the same day, as it must have time to mellow 
and ripen. 

Always have everything in readiness before beginning 
a batch. 

If sugar grains, reboil it and use for cream candy or a 
plain sugar taffy. 

If Fondant grains it has simply been boiled too long; 
add water and boil again. 

Use best granulated sugar for boiling, and confectioners’ 
XXX for kneading. 

Cool Fondant by setting in a cool dry place—not a re¬ 
frigerator. 

When candy is overboiled or underboiled or for some 
reason grains, let it stand over night, adding a little water 
to soften it and reboil the next day, with the addition of a 
quart of New Orleans molasses. 

New Orleans molasses, such as is sold by supply houses 
for confectioners’ use, is the only correct syrup to use. 


COOKING TERMS USED. 

Feather or “soft ball” degree means that when a little 
of the mixture is dropped in cold water it will make up into 
a soft ball. This degree is 240 on the thermometer, or 36 on 
the saccharometer. 

“Soft crack” degree is reached when the mixture 
dropped in cold water, cracks between the fingers, but if held 
a moment forms into a hard ball again. 

“The crack” has been reached when the mixture, dropped 
in cold water, becomes crisp and just too hard to form a ball. 

“Hard crack” is reached when the mixture, dropped in 
water and then taken out, will crack between the fingers like 
an egq shell. The thermometer degree for this is 290 Fahren¬ 
heit. If for hard goods cook to 310 for this degree. 





48 HORIZONTAL FREEZER CO., CHICAGO. 


“Hard ball” is reached when the candy, dropped in water, 
forms a firm and rather hard ball between the fingers. The 
thermometer degree is 265 Fahrenheit. 

“The thread” degree is reached when a bit of syrup, 
taken between thumb and finger (after dipping them in cold 
water), threads as they are drawn apart and then breaks and 
settles on one of them. This is 280 degrees on the thermome¬ 
ter. 

IMPORTANT SUGGESTIONS. 

In making cream patties it is a good thing to start in 
with the white goods first, and then without stopping to clean 
the kettle you can make up a batch of lemon or orange, then 
adding a very little red to the yellow you will get the pink 
tinge, then a heavier red for a strawberry batch, and then 
you can wind up with a chocolate. This will cut out the 
constant cleaning of the kettle between batches, when you 
want to make several kinds of patties. 

This same method, of course, can be followed in making 
up taffies, caramels or other goods—always start in with the 
uncolored goods first and then the colors in rotation, facili¬ 
tating the work greatly. 

THE FUNNEL DROPPER. 

The standard size is one with a ^-inch hole, or ^4-inch, 
and according to the goods you want to make, they range up 
to y inch. We recommend the ^2 inch for general use. 

In dropping patties where molds are not used, try to get 
them uniform in size and thickness; make them thin rather 
than too thick, as these goods are essentially very dainty. 
It requires practice to drop these goods nicely and without 
using molds. 

CARAMEL PASTE. 

Caramel paste or butter, as it is called, may be substi¬ 
tuted in any recipe calling for butter, without any detriment 
to the goods, and being much cheaper is largely used by 
confectioners. 





CANDY MAKERS’ GUIDE. 49 


It has one decided advantage—it is always “just the 
same"—no difference in the quality, while in butter the candy 
maker will one day get some that is too salty, the next day it 
will be too fresh, and still again it may be old and strong, 
and all these things are bound to affect the finished goods. 

Remember, we do not advise adulterations—we simply 
mention this article, which we regard more as a substitute, 
and not as an adulterant, and leave the matter with you for 
experiment if desired. 

CANDIES FOR SHOW WINDOW. 

When making Boston chips make up several different 
flavors and colors, and if no rolls to run them out are on hand, 
“crinkle" them with the fingers as fast as they are cut and 
fill up a window. They will sell fast and at a good profit. 

A pretty conceit in the nut sheet candies is to shape the 
sheet while still warm over a large tile, and when cold it will 
retain its round shape and show up very attractively in the 
window. Have the tile cold when the candy is put on it, so 
as to quickly chill it and make it hold its shape. 

Ribbon candy can be made from a chip batch, striped, 
and running out the strips in a wavy effect with the fingers. 

Always keep buttercups in jars and away from damp¬ 
ness, if they are to retain their gloss. 





50 HORIZONTAL FREEZER CO., CHICAGO. 


TAFFIES. 

Under this heading comes the large list of molasses taffy, 
cream chewing, nut and other taffies, including the famous 
original recipe for English Everton Toffee. 

In cooking taffies you will generally cook from 250 to 
270 degrees, but bear in mind that all taffies are not cooked 
alike—it depends upon the material used. 

Never use anything but the best molasses—the poorer 
kinds will not taffy. In cooking the boiling syrup should be 
stirred frequently at first to prevent burning, and after it 
begins to thicken it should be stirred constantly. 

PLAIN LEMON TAFFY. 

Put two pounds best granulated sugar and one quart 
water into your copper kettle, and stir well until it boils; 
when the “crack” is reached, add a tablespoonful of lemon 
juice and a few drops of extract and continue boiling until 
the syrup begins to change color. Take it off immediately 
and pour on the slab, and when cool enough to handle mark 
into blocks with the knife. 

PLAIN MOLASSES TAFFY NO. 1. 

Put two quarts good molasses into the copper kettle and 
set over a slow fire; boil for about half an hour, stirring and 
watching to prevent boiling too high. When it begins to 
thicken add a teaspoonful of dry sifted baking soda; try in ice 
water and when brittle pour out on a greased slab. 

FINE WHITE MOLASSES TAFFY NO. 2. 

Cook four pounds granulated sugar and two quarts golden 
syrup together; boil until quite thick when dropped in water, 
then add four pints Porto Rico molasses and a small half pint 
of vinegar. Boil to the crack, remove from fire and stir in 
quickly a tablespoonful (scant) of soda, flavor with extract of 
lemon and pour on the slab. Pull over the hook until white- 
then on the table pull out into string and cut to suit your fancy. 





CANDY MAKERS’ GUIDE. 51 


VANILLA TAFFY. 

Use six pounds coffee A sugar, one pint water and one 
teaspoonful cream tartar (dissolved in water). Cook until 
when dropped in water it will crack between the fingers, but 
if held a moment forms into a hard ball again ; this is called 
“soft crack’’; pour on to greased slab and when cool enough 
to handle pull over the hook until perfectly white, adding va¬ 
nilla to flavor when it is on the hook. 

Now on the table pull out into strips or flat pieces about 
four or five inches wide and cut in lengths to suit. If very brit¬ 
tle taffy is wanted cook until crisp when dropped in cold water, 
and just too hard to form a ball; this is called “the crack.” 

CHOCOLATE TAFFY. 

Use same formula as for vanilla taffy except when poured 
on the slab, add at once six ounces melted chocolate and work 
in with the spatula before pulling. 

LEMON TAFFY NO. 2. 

Use same formula as for vanilla above, except add yello\V 
color in pan just before pouring out, and flavor on the hook 
with essence lemon. 

PINEAPPLE TAFFY. 

Use six pounds sugar (coffee A), one pint water and one 
teaspoonful cream tartar (dissolved in water). Cook until, 
when dropped in water, it will harden and when taken out 
of the water will crack between the fingers like an egg shell— 
this is called “hard crack.” When it has reached this point 
pour out two-thirds of the batch and color remainder a bright 
red; pull the batch first poured out until white and flavor with 
pineapple; then form into a large round batch or “cake”—pull 
the red batch into a long thin strip and put on top of the main 
batch in any shape desired. 

BRAZILNUT TAFFY. 

Make same as hickorynut, but without molasses, and when 
done set off and stir in a large teaspoonful saleratus. 






52 HORIZONTAL FREEZER CO., CHICAGO. 


COCOANUT TAFFY. 

Take four pounds sugar, a good half teaspoonful cream 
tartar and about one pint water; cook to the hard crack. Add 
one fresh grated cocoanut and stir until the batch reaches the 
soft crack. Pour out on the greased slab and when cool 
enough to handle pull until white on the hook. 

MOLASSES TAFFY NO. 3. 

Put into a copper kettle four pounds sugar, four pounds 
glucose, three pints New Orleans molasses; stir constantly 
and cook to the soft crack. Set off the fire and stir in a large 
teaspoonful saleratus. 

Pour on the greased slab and when cool enough to handle 
pull on the hook and flavor with peppermint. 

MOLASSES TAFFY NO. 4. 

Use one gallon New Orleans molasses, five pounds sugar; 
stir and cook until, when dropped in water, it will form a rather 
hard ball in the fingers (this is called “hard ball”). Then add 
one pound butter and cook to soft crack. Pour on the slab 
and when ready pull on the hook until light yellow. 

HICKORYNUT TAFFY. . 

Use six pounds sugar, one teaspoonful cream tartar and 
just enough molasses to color. Cook to hard crack—pour out 
and add three pounds chopped nuts, and when cold mark into 
squares or strips. 

WALNUT TAFFY. 

Make same as hickorynut, with exception of nuts used. 

ENGLISH EVERTON TAFFY NO. 1. 

Take ten pounds confectioners’ A sugar, one quart golden 
molasses, two pounds glucose and two quarts water. Cook 
to 305 degrees, then add two pounds good butter and one 
tablespoonful fine salt. Stir these in well before removing 
from the fire. Now add half a teaspoonful oil lemon and pour 
out on the greased slab, cut into squares with a horehound 
cutter or knife, and when cold break up for the counter. 





CANDY MAKERS’ GUIDE. 53 


“EVERTON TOFFEE.” 

This famous English confection originated in a small 
suburb of Liverpool in 1759. Its fame spread far and wide 
and is known today in almost every part of the world. The 
following is a copy of the original recipe, handed down by 
Molly Bushell, the original maker. 

Place in a kettle eight pounds of light colored sugar, three 
pints water, and one-half ounce cream tartar. Cook and stir 
occasionally till it boils, then cover and allow to boil for ten 
minutes. 

Take the cover off and stick in the stem of a clay pipe, 
and try the sugar by dipping the stem into cold water and then 
immediately into the boiling batch and back into the cold 
water; then draw the stem between the finger and thumb. 
If the sugar slips off the stem freely, put it between your 
teeth, and if it crunches and leaves the teeth without sticking 
it is done. 

Now add at once two pounds of butter (previously melted) 
and about one tablespoonful essence lemon. Allow to remain 
on the fire until the butter boils through the sugar, then take 
the kettle off and set on the floor, and with a ladle take out 
some of the hot syrup, and from an elevation of two or three 
feet pour back into the kettle and repeat this fifteen or twenty 
times, the object and result being to make the toffee opaque 
and look creamy. Now pour out on the greased slab, and 
when nearly cold mark into bars with the knife. 

“EVERTON” TOFFEE NO. 2. 

Use, say, four pounds of light brown sugar and two 
pounds best butter, cooking over a moderate fire and stirring 
constantly with a wooden paddle. Cook to the “crack” (prob¬ 
ably ten to fifteen minutes’ boiling will suffice), and add the 
juice of one lemon and a tablespoonful of vanilla. Pour out 
on a greased slab and when cool enough turn in the edges 
and mark or cut into small squares. 





54 HORIZONTAL FREEZER CO., CHICAGO. 


EVERTON TOFFEE NO. 3. 

Take 28 pounds real light brown sugar, 8 pounds glucose, 
four pounds best fresh butter, 3 l / 2 quarts water. This recipe 
is worth a great deal more than the price of this book to any 
confectioner—take advantage of it. 

Boil the sugar, glucose and water to hard crack, then add 
butter and boil thoroughly through the batch. It is a good 
plan to lift kettle off the fire and rest on an iron bar while 
this is being done, as it will prevent burning. Pour out on 
slab, and when cool mark off in squares desired. 

It will be found in practical use that this recipe is one of 
the best ever formulated. 

BUTTER TAFFY. 

This is an imitation of the Everton article, made either 
of white or light brown sugar. 

Place in a kettle four pounds sugar and one quart water, 
with a small teaspoonful cream tartar. Place on the fire and 
stir until sugar is thoroughly dissolved and begins to boil, 
then add a tablespoonful of vanilla or any other flavoring you 
please and boil to a “crack.” 

Then add half a pound of butter, either melted or cut into 
pieces, and as soon as thoroughly boiled into the batch, pour 
out on the greased marble, and when sufficiently cool turn in 
the edges and mark or cut into square tablets. 

SUGAR TAFFY. 

Place five pounds sugar in a copper kettle, add three 
pounds glucose, one and a half ounces cocoa butter, half a 
pint cream, four ounces butter and one quart water; set on 
the fire and stir and cook to 260 degrees. Pour out on greased 
slab and when cool enough to handle pull well over the hook, 
flavoring with vanilla while on the hook. 

When well pulled lay on the table and draw out into 
strips six or eight feet long, place an iron bar on each side of 
the strip and press together, and when done cut into bars tc 
fit the counter pans or else break into small pieces. 





CANDY MAKERS’ GUIDE. 55 


MOLASSES TAFFY NO. 5. 

Take one gallon pure molasses, four pounds of good, dry 
brown sugar, one pound butter and one teaspoonful cream 
of tartar. Cook to the crack, stirring all the time with the 
paddle. When nearly to the crack add one dessertspoonful 
of lemon extract, and when at the crack add the same amount 
of saleratus dissolved in a little hot water. Stir this into the 
boiling batch, and as soon as it begins to rise and puff up 
pour out immediately into greased pans, or if you intend to pull 
it pour on the greased slab, and when cool enough turn in 
the edges and fold it up until able to handle it, when throw 
on the hook and pull to a fine cream color. Then remove it. 
lay on the table and pull out into suitable bars, and when 
cold cut in pieces, folding each one in wax paper. 

MOLASSES TAFFY NO. 6. 

Use one gallon New Orleans molasses, a half pound but¬ 
ter, two pounds glucose, two ounces cocoa butter and one good 
cupful of cream. 

Cook altogether to 260 degrees, pour on oiled slab, and 
when cool enough to handle pull on the hook, adding a little 
lemon oil while pulling, and finish as in other formulas. 

MOLASSES TAFFY NO. 7. 

Take a half gallon molasses, two pounds brown sugar 
and half a pint water, and cook to the “ball ’; then add ten 
ounces butter and stir until thoroughly well mixed. Now add 
a few drops oil lemon and continue boiling until it reaches 
the “crack,” then pour on greased slab and finish as for other 
taffies. 

CHEWING TAFFY. 

Take twelve pounds A sugar and three quarts water, place 
on the fire and stir until sugar is dissolved and boiling com¬ 
mences ; then add four pounds glucose, one pound butter and 
a dessert spoonful of cream tartar. Stir until thoroughly 
mixed, add flavor and boil to “the crack.” Pour on oiled 
slab between iron bars and allow to rest until cold, when it 
may be cut up into cubes and wrapped in wax paper. 





56 HORIZONTAL FREEZER CO., CHICAGO. 


MOLASSES TAFFY NO. 8. 

Place in copper kettle four pounds sugar, three pounds 
glucose, a half pound butter, two quarts good molasses and 
two ounces cocoa butter, set on a good fire and stir and cook 
to 265 degrees. Pour out on greased slab and when cool 
enough to handle pull on hook. When well pulled lay on spin¬ 
ning table and pull out in six or eight foot lengths, place an 
iron bar on each side of a strip and press together a little. 

When cold cut into bars to fit counter pans. 

SOFT MOLASSES TAFFY. 

Place one gallon molasses, six pounds glucose, six ounces 
butter and a little burnt sugar color in copper kettle, and stir 
and cook to hard ball. Now add two ounces flour (mixed 
into a paste with a little molasses), to the batch, and boil it 
well through the mess, then pour out on the greased marble, 
folding in the edges as it cools, add a few drops lemon oil, and 
pull over the hook until nearly cold. 

Then throw back on the cold marble, stretch out into flat 
bars of any size you want, and wrap in wax paper. 

FIG SALT WATER TAFFY. 

Take ten pounds brown sugar, two pints water, fifteen 
pounds glucose and a half pound butter; cook to hard ball. 
Then add six pounds figs (which have previously been run 
through meat chopper or vegetable grinder and formed into 
a paste), and continue cooking until you have brought it up to 
the “hard ball,” as you will notice that the figs will reduce 
the batch somewhat. 

Turn out on an oiled slab, add one large tablespoonful salt 
(fine), and as the batch cools, fold the edges together and con¬ 
tinue this until it is cold. Then form on a cool marble in a 
round mass, pull out in strips about as thick as your thumb, 
and cut off in pieces about 1^4 inches. Wrap in wax paper, 
twisting the ends. 





CANDY MAKERS’ GUIDE. 


57 


SPONGE TAFFY. 

Boil five pounds glucose and five pounds sugar over a 
slow fire (one covered with ashes is the best) to “the ball,” 
stirring constantly with the wooden paddle. Then flavor to 
suit taste; have the whites of five eggs whisked to a stiff snow 
and add to the mixture. Continue to stir and evaporate the 
batch until it will not adhere to the back of your hand when 
placed upon it. Then pour or scrape from the kettle on an 
oiled slab, between iron bars. Oil the hands slightly and 
flatten out the mass to required thickness, and let it rest until 
stiff enough to cut into suitable squares or cubes, and wrap in 
waxed paper. 

PLAIN WHITE TAFFY. 

Take six pounds of the best double refined white sugar, to 
which add three pints water. Stir until sugar is dissolved 
over the fire, add a teaspoonful of cream of tartar and boil 
to “the ball”; then add three quarters of a pound best butter 
cut in small pieces, stir with the paddle until melted and 
thoroughly mixed with the batch. Now add a few drops lemon 
oil or a tablespoonful vanilla, and boil to the “crack.” 

Pour out on a greased slab, and cut up when cold, or it 
may be pulled on the hook until perfectly white, and then 
drawn out into bars and cut to suit the fancy; or, can twist 
into a mass, and when cold, it can be broken as wanted, with 
a hammer. 

Glucose can be added to this recipe, say about two pounds 
to the above quantity of sugar, omitting cream of tartar. 

CHOCOLATE CREAM TAFFY. 

Use four pounds sugar and one quart cream, stirring till 
sugar is dissolved, and boiling to the “ball ; then add half a 
pound grated cocoa paste (or chocolate) and half a pound 
butter cut up into small pieces. 

Continue to boil and stir with paddle until it reaches the 
“crack” degree, then pour out on greased marble and when 
sufficiently cool cut into small squares or tablets. 





58 HORIZONTAL FREEZER CO., CHICAGO. 


COCOANUT TAFFY. 

Take two pounds light brown sugar, two pounds glucose, 
one quart molasses, one teaspoonful cream of tartar, one-quar¬ 
ter pound butter, and the finely grated meat of two or three 
cocoa nuts. 

Put all except the cocoanut into a copper kettle and boil 
to the soft ball; then add the cocoanut, and continue to boil 
and stir until it reaches “the crack”; then- pour on the slab 
pull over the hook and draw out into bars. Lay these side by 
side, and run the caramel cutter over them crosswise so as to 
form into square lumps, and when perfectly cold, these can 
be broken apart easily. 

PEANUT TAFFY. 

Take two pounds brown sugar and two pounds molasses 
and boil to “the crack,” adding when about two-thirds done, 
half a pound butter cut into small pieces. When done, pour on 
greased marble and scatter roasted peanuts over the surface. 
When cool, it may be worked into tablets or bars. 

SHELLBARK TAFFY. 

For this use all brown sugar, same quantity of butter, and 
when cooked as above, add a quantity of shellbark kernels, and 
finish as for peanut above. 

MOLASSES SPONGE CHEWING TAFFY. 

Place in a copper kettle, ten pounds brown sugar, half 
gallon Porto Rico molasses and, a little water; set on the fire 
and stir until all the sugar is dissolved, add a good teaspoonful 
cream of tartar and allow it to come to a boil, adding gradu¬ 
ally one quart of good milk and three ounces paraffine wax, 
and cook to 270 degrees. 

Pour on greased slab, and pull over hook until light and 
spongy, flavoring while on the hook. When done, spread the 
batch and cut into squares, wrapping in wax paper. 





CANDY MAKERS’ GUIDE. 59 


CREAM TAFFY. 

To four pounds white sugar and one pound glucose, add 
one quart cream or rich milk; boil all together to the “ball,” 
then add eight ounces butter and stir until well mixed and 
continue boiling until it reaches the “crack"; then pour out on 
oiled slab, and when cool, turn in edges and cut up into 
tablets. 

FRENCH CHEWING TAFFY. 

This takes same formula as “Cream Chewing Taffy,” 
viz.: fourteen pounds sugar, eight pounds glucose, one pint 
condensed milk, one pound butter, two ounces powdered gela¬ 
tine (previously dissolved in warm water) and two ounces 
cocoa butter. Cook to 260 degrees, pull and flavor while on 
the hook with vanilla, chocolate, strawberry, lemon, pepper¬ 
mint or rose, as your prefer. 

In finishing, shape into a round lump and place on large 
counter pan or in a candy pail lined with muslin, and break 
as sold. 

MAPLE CHEWING CANDY. 

Crush eight pounds maple sugar and place in copper 
kettle, add three pints water and two teaspoonfuls cream tar¬ 
tar. Set over fire and stir until sugar is dissolved, then add 
three pounds glucose and four ounces butter, and stir and 
cook to “hard ball.” Pour on oiled slab and when cooled 
slightly, add sufficient maple extract to flavor well, also a little 
burnt sugar coloring to make the maple color, and pull batch 
over the hook until well pulled, when it can be formed in a 
round mass on a clean marble. 

Spin out into sticks about as thick as the thumb, and 
with the shears cut in pieces, and wrap as kisses. 

MOLASSES PEPPERMINT KISSES. 

Put one gallon good golden color molasses into a copper 
kettle with eight pounds glucose. Stir and cook to “hard 
ball,” and turn out on oiled slab. As soon as it can be handled 
begin folding up the edges and continue this until ready to 
pull. Add one teaspoonful oil peppermint and pull until 
light and spongy; then finish as in formula No. 1, page 61. 





60 HORIZONTAL FREEZER CO., CHICAGO. 


CREAM CHEWING TAFFY. 

Place in a copper kettle seven pounds glucose, five pounds 
sugar, five quarts molasses, two quarts cream and one pound 
butter. Set on a good fire, stir constantly and cook to 260 
degrees; remove from fire and stir in four ounces flour (made 
into a paste with cold water), set the batch back on the fire 
again for a minute or so—just long enough to stir the flour 
well through. 

Pour out on greased slab, pull when cool enough to handle 
and then spin out and cut in kisses, and wrap as usual. 

CREAM CHEWING TAFFY. 

The question of using paraffine wax in candies has been 
thoroughly ventilated the last few }^ears, and the National 
Confectioners’ Association has set its face against it. All one 
can do is to try the substitutes which are claimed to be harm¬ 
less, and in order to help out as much as possible we will give 
a formula herewith for a good chewing candy without paraffine 
hoping that each buyer of this guide will find it as much to 
his advantage as did the first user. 

Place in a copper kettle fourteen pounds sugar, eight 
pounds of glucose and two quarts of water, set on the fire and 
stir until batch starts to boil, then add one pound butter, one 
pint condensed milk, one ounce cocoa butter and two ounces 
powdered gelatine (previously dissolved in a little water), stir 
and cook to 258 to 260 degrees on the theremometer, pour on 
an oiled marble, and when cool, pull well and as long as 
you can. 

Flavor with vanilla; then stretch it out and cut into bars 
which should be wrapped in wax paper, or else place in a 
candy pail lined with muslin, and break as sold. 

CHOCOLATE SPONGE CANDY. 

Place ten pounds sugar in your copper pan, add water 
enough to dissol\ e into a syrup of about 34 degrees on the 
s > *"up gauge, add one pound glucose and half a teaspoonful 
cream tartar, and cook to 320 degrees on the thermometer. 





CANDY MAKERS’ GUIDE. 61 


MOLASSES KISSES NO. 1. 

Place one gallon good yellow molasses in a copper kettle, 
add eight pounds glucose, half teaspoonful tartaric acid, half 
a pound butter and half a pound of any harmless paraffine 
substitute, set over good fire and cook to “hard ball,” then 
pour out on oiled marble. 

When cool enough to handle, fold together and continue 
this until ready to pull, then throw on the hook and add flavor, 
pulling until cold and spongy. Now form on a cool slab into 
round batch, pull out to any thickness desired, and cut and 
wrap as for all kisses. 

i MOLASSES KISSES NO. 2. 

Use fourteen pounds sugar, ten pounds glucose, two gal¬ 
lons molasses, two pounds butter, four quarts cream or rich 
milk, and one pound paraffine substitute, stirring and cooking 
in a large kettle to 260 degrees. 

Mix half a poupd flour with a little milk into a smooth 
paste and stir into the batch, let it boil up well, and then 
pour out on greased slab, flavoring and finishing as in formula 
No. 1 above. 

When spinning out kisses, always use a cool marble, 
because a hot one will tend to grain them, and will make them 
dull looking. 


MOLASSES KISSES NO. 3. 

Place in a copper kettle twelve pounds glucose, three 
pounds brown sugar, three quarts good Porto Rico molasses, 
four ounces butter and six ounces cocoa butter (or any other 
good substitute for wax) ; set on a strong fire and stir and cook 
to 265 degrees. Pour out on greased slab, fold in edges as it 
cools, and as soon as it can be handled, pull well on the hook. 

Throw it on table in front of the batch heater and shape 
into a long, round lump and spin out as for stick candy, and 
with the shears cut off in regulation size kisses and wrap in 
wax paper. 





62 HORIZONTAL FREEZER CO., CHICAGO. 


CREAM KISSES. 

Place in copper kettle fifteen pounds sugar, ten pounds 
glucose, half a pound butter, four ounces cocoa butter and 
two quarts cream (or rich milk), set on good fire and stir 
and cook to 256 degrees, then mix in four ounces flour, dis¬ 
solved in a little water, let boil up again (but without scorch¬ 
ing), and pour out on greased marble. Flavor with half a 
teaspoonful vanillin crystals, fold up and work until cool 
enough to handle, then pull well over the hook. 

Use a cool marble to spin out the batch, and cut in kisses 
with the shears, wrapping in wax paper and twisting the 
ends as usual. 


CHEWING TAFFY. 

Place six pounds sugar in a copper pan, with four pounds 
glucose, three ounces paraffine substitute, a half ounce cocoa 
butter, four ounces fresh butter, and one pint water. Cook to 
285 degrees, stirring when nearly done, and pour on greased 
slab. \\ hen cool enough to handle, pull well on the hook, 
and while pulling, have a helper pour on the batch half a pint 
of condensed milk, and flavor with half a teaspoonful of 
vanillin. When pulled, knead into it about one and one-half 
pounds raw almonds, then stretch out into bars, and cut to fit 
pans, or pack in boxes or muslin lined pails. 

PLAIN FUDGE. 

Place twelve pounds sugar in copper pan, add eight 
pounds glucose and two quarts water; set on the fire and stir 
until sugar dissolves and starts to boil, then add gradually 
four quarts cream or two quarts of condensed millk, and cook 
to ‘‘the ball. Take off the fire, stir a little, then add four 
pounds stiff cream fondant and beat the batch until well 
mixed, add flavor, set on the fire again a minute and stir 
until sufficiently warmed to pour out easily, then pour on 
greased slab to cool, then mark the top and glaze with white 
shellac or glacine. When dry, break into suitable pieces. 

If a very rich quality is wanted, a half pound butter may 
be added while the batch is cooking:. 

O 





CANDY MAKERS’ GUIDE. 63 


MOLASSES STICKS. 

Place ten pounds sugar in a copper pan, add water enough 
to dissolve the sugar into a good strong syrup (it will require 
a little over a quart of water). Add a good teaspoonful 
cream of tartar, set on the fire, wash down sides of the pan 
in order to prevent graining, and cook to 340 degrees; then 
add a pint (strong) of good molasses, allow to boil up and 
pour out on greased slab. Fold in the edges as it cools, pour 
a teaspoonful lemon oil over the batch and a tablespoonful 
burnt sugar or yellow color. Fold batch together and pull 
over the hook, but not too much, twist out the air and shape 
in front of the batch warmer in a round lump, then spin out 
into strips about as thick as the thumb. 

When nearly cool, mark into sticks with a knife and break 
off by pushing the strips over the end of the table, just the 
required length. 

MOLASSES SOLFERINO. 

Place two gallons molasses in a copper pan, add a good 
teaspoonful cream tartar and three pounds glucose. Set on a 
good fire and stir and cook until thick; then add half a pound 
butter and cook to the crack. 

Pour out on greased marble, folding in the edges as it 
cools, add one teaspoonful oil of lemon, and pull over the hook 
until light and spongy. Then form into one or two round 
loaves like bread, and break off pieces as sold. 

WASHINGTON TAFFY. 

Put two and one-half quarts molasses and two pounds of 
A sugar on a slow fire, and when it commences to boil, add 
two quarts sweet cream and one and one-fourth pounds butter 
and stirring constantly, cook to the “ball”; then add one ounce 
vanilla and pour on slab between bars, about a half inch thick. 

When nearly cold, run over the sheet with knife and 
mallet and cut the bars about 2x4 inches in size, and wrap 
in wax paper. 

Cook to 262 degrees in summer, or 258 degrees in winter. 





64 HORIZONTAL FREEZER CO., CHICAGO. 


CREAM CARAMELS. 

Place eight pounds sugar, four pounds glucose, one quart 
water in a small copper kettle, and cook to 240 degrees; pour 
out on wet marble and stir while hot to cream,, cover with 
a bag and set aside. 

YALE’S NEW ENGLAND PEANUT TAFFY. 

Using a medium sized kettle, cook nine pounds sugar, 
three pounds glucose and three pints water to a “ball”; then 
add one quart New Orleans molasses, half a pound butter, 
and eight pounds (previously roasted and thoroughly cleaned) 
peanuts hot, and stir constantly until the thermometer 
reaches 268 degrees. Now remove from the fire and stir in two 
small teaspoonfuls of soda, and when the batch begins to foam, 
pour on greased slab very thin—spread out quickly with 
palette knife and pull still thinner, and then cut in bars about 
2x5 inches. 

ECONOMY TAFFY OR CARAMELS. 

(From “Scrap”.) 

All stores have an accumulation of scrap and sugar from 
the bottoms of pails, barrels, jars and show cases, all colors 
and flavors, and this we recommend using as follows, viz.: 

To five pounds of scrap add one-half pound glucose and 
one pint water, and set aside in a kettle over night. In the 
morning put this on a slow fire to thoroughly dissolve, and 
then cook up to 270 degrees for caramels, or a little for taffy, 
to cover up all flavors in the scrap. 

Add one pint strong molasses or one pound chocolate; if 
the latter is used, flavor to taste with a little strong, cheap 
vanilla. 

These proportions may be changed to suit the material, 
bearing in mind not to add much glucose, as the scrap already 
contains probably a large amount. 

If made up for caramels, turn on slab and cut with caramel 
knife, and if for taffy, pull on the hook. We think with 
these directions scrap will be kept pretty well cleaned up. 
and stop what in many stores results in very considerable 
loss every season. 





CANDY MAKERS’ GUIDE. 65 


VANILLA BUTTER TAFFY. 

Place seven pounds sugar, a half pound glucose, half a 
teaspoonful cream of tartar and three pints water on a quick 
fire, and color the batch light yellow. When thermometer 
registers 2T4 degrees take batch off the fire and stir in a half 
pound fresh butter, one ounce vanilla and one teaspoonful 
orange extract; this will reduce the batch to 2(>8 degrees, 
and it should then be poured on the slab between bars and 
cut same as Washington taffy. 

OLD FASHIONED “YELLOW JACK.” 

Pla^e two gallons good Xew Orleans molasses in a large 
copper kettle, add five pounds sugar and set over a good fire 
stirring well until sugar is dissolved. When boiling, add one 
teaspoonful cream of tartar, or three pounds glucose, and con¬ 
tinue boiling and stirring until it reaches a “good crack,” or 
290 degrees. Before the batch is done, you may add half a 
pound butter, which cook well through, and then pour out on 
greased slab, folding in the edges as it cools. 

When cool enough to handle, shape into a round lump, 
then with the finger make a hole in the center, pour in a little 
rose flavor, and close it up carefully. Knead the flavor through 
well, and pull on the hook until light, when it should be 
removed and put on the spinning table, stretched into broad 
bars and marked into sheets the size of a small tin. 

You need not add any honey, as is sometimes done, as 
the rose flavor, combined with the molasses, will give that 
peculiar taste “like honey.” 

CHOCOLATE CARAMELS. 

Take three cups (a pound and a half) grated chocolate, 
three pounds brown sugar, a pint and a half water, three 
ounces butter, and two tablespoonfuls vinegar. Boil over a 
brisk fire until it shows brittle when dropped in water. Do 
not stir, but shake the pan occasionally while boiling. When 
finished, pour into butter pans, and cut into caramel size 
squares while soft. A couple tablespoonfuls vanilla, added 
just before removing from the fire, gives a nice flavor. 





60 


HORIZONTAL FREEZER CO., CHICAGO. 


YELLOW JACK NO. 2. 

One quart New Orleans molasses, one pound brown sugar, 
the juice of half a lemon, and two ounces butter. Boil these 
ingredients to the “hard crack” (stirring gently all the time) ; 
then add and stir in a teaspoonful saleratus dissolved in a little 
water, and as the batch begins to effervesce, pour quickly on 
the slab (greased). When sufficiently cool to handle, fold in 
a mass and pull on the hook until a bright yellow, then 
stretch into bars and when nearly cold, cut into suitable 
lengths. 

It may be flavored, when boiling and nearly cooked, with 
a few drops vanilla, oil lemon or ginger, as preferred. 


CHOCOLATE SPONGE CANDY. 

Place ten pounds sugar in your copper pan, add water 
enough to dissolve into a syrup of about 34 degrees on the 
syrup gauge, add one pound glucose and half a teaspoonful 
cream tartar, and cook to 320 degrees on the thermometer. 
Then add one pound butter and one pint clear molasses, and 
boil up to “hard crack”; pour out on greased slab, fold in the 
edges as it cools, and when cool enough to handle, partly pull 
on the hook. 

Now throw the batch back on the table in front of your 
heater, and stretch and flatten out about four inches wide and 
three or four feet long, place a tin pipe on the flat batch and 
fold it around the pipe, closing one end. Now pull out the 
pipe, blow the batch full of air, and close up this end also, 
pull out carefully, double it and pull out again, and so on 
watching that the ends are kept well closed in order to prevent 
escape of the air. Now stretch out the batch by holding a 
hand underneath strip you are pulling, and thus forming a flat 
strip about one inch wide. Mark this with roller knife, and 
when cold, break into pieces. When perfectly cold, coat with 
chocolate same as other chocolate work. 





CANDY MAKERS’ GUIDE. 


67 


ALMOND MARSHMALLOW. 

For this the paste must be rather soft and therefore should 
not be over-boiled. After the egg is added, work into it one 
pound (if you are using above proportions) of blanched and 
chopped almonds, spread on the slab in a sheet and cut in 
blocks. 

MAPLE FUDGE. 

Crush a quantity of maple sugar fine with rolling pin. 
and use in proportion of one pound sugar to one pint of milk, 
Pour milk hot over the sugar, having previously added a 
pinch of baking soda to the milk. Let the sugar melt slowly 
over the fire, and then bring to a fast boil. When the syrup 
threads from the tip of a spoon, stir in a tablespooonful butter 
for each pound of sugar. When it again reaches the boil, pour 
out on slab, or into buttered pans, and cut into squares as 
it hardens. 

CHOCOLATE FUDGE NO. 1. 

For a small batch, use two pounds sugar, one cup milk 
and a half cup of butter, two tablespoonfuls vanilla, and six 
ounces baking chocolate. Cook about twenty minutes, stirring 
constantly, and add the vanilla just before pouring on greased 
slab, or into buttered pans. As soon as cool enough, cut into 
squares and set aside. 

CHOCOLATE FUDGE NO. 2. 

Put four ounces baking chocolate, a tablespoonful butter, 
one cup molasses and half a cup milk into a kettle over the 
fire; stir constantly and cook until the mixture hardens when 
dropped in water. The pour into pans to cool, and when ready 
to handle, cut into small squares and set aside in a cool place. 

CHOCOLATE FUDGE NO. 3. 

Use four pounds sugar, one quart milk, four eggs, three 
ounces butter, eight ounces baking chocolate; put in a pan. 
mix well and cook until it hardens when dropped into cold 
water. Then remove at once, and pour into greased pans, or 
on slab between bars, and when cool enough, cut into squares. 





68 HORIZONTAL FREEZER CO., CHICAGO. 


CHOCOLATE FUDGE NO. 4. 

Cook three cups sugar, two ounces butter, three cups milk 
and four ounces baking chocolate, stirring briskly for twenty 
minutes. Add vanilla to taste just before removing from the 
fire. Beat until almost cold, then pour into greased pans, and 
when quite cold, cut into squares. 

CHOCOLATE FUDGE NO. 5. 

To six pounds coffee sugar, use two pounds best quality 
unsweetened chocolate, grated. Stir until thoroughly mixed 
then add two cups of sweet cream, beat to a smooth paste 
adding as you proceed, four to five ounces of warmed butter. 
This done, put the mixture in a kettle where it will melt 
very slowly (it should not reach the boil under two hours). 

At the end of that time, increase the heat and boil fast 
for ten minutes, or until it reaches “the ball’’; then stir in 
vanilla sufficient to flavor well, about three or four spoonfuls, 
and pour on slab, or into greased pans, and while still rather 
soft, mark into squares. 

FRUIT FUDGE. 

First, cut into small pieces five pounds of different French 
fruits, such as pineapple, pears, green gages, cherries, apri¬ 
cots, etc., and set aside. Now place in a copper kettle twelve 
pounds sugar, eight pounds of glucose, two quarts water, set 
on the fire and stir until sugar is dissolved. Allow it to 
boil, then add gradually four quarts cream, four ounces cocoa 
butter, and cook to good ball. Set off and stir until it grains 
a little, but not much, then add two pounds stiff cream fondant, 
cut into small pieces and stir until well mixed. Set kettle back 
on the fire, and stir until sufficiently warm to pour out, add the 
fruits, mix well, and pour on greased slab, leaving until cold, 
when it can be cut into squares. 

Glaze the top with white glacine, and leave over night to 
dry well. Break into suitable pieces for counter, and it is 
ready for use. 





CANDY MAKERS* GUIDE. 69 


LEMON LOZENGES. 

Make paste as in first recipe; flavor with oil lemon and a 
few drops acetic acid. 

CHOCOLATE CARAMELS NO. 2. 

Use twelve pounds sugar, two quarts milk, and two 
pounds butter; set over a good fire and let the mixture come 
to a boil, then add two pounds chocolate, scraped fine. Lei 
it boil until quite thick, stirring all the time. It will be 
better if you mix the chocolate smooth with a pint or so of 
the boiling milk before adding to the whole batch. When 
done, use lemon or vanilla to flavor, and pour out on slab 
between iron bars, about one-half inch thick. A\ hen nearly 
cold, use the caramel cutter to finish. 

Now cook ten pounds sugar, twenty pounds glucose, three 
ounces cocoa butter, twelve ounces paraffine substitute, and 
three quarts of cream to 275 degrees, then add three more 
quarts of cream gradually, and cook to first crack; set off the 
fire and add the cream batch which you first made, stir care¬ 
fully until the cream is melted, and pour out on greased slab 

When cool enough to handle, knead like bread, place 
between iron bars, roll smooth and cut with the caramel knife 

CHEAP CARAMELS. 

Place twelve pounds sugar in copper kettle, add twelve 
pounds glucose, and use four quarts condensed milk in all. 
Dilute part of the milk with a little water, add this to the 
sugar and glucose and set on the fire; stir and cook for a few 
minutes, then add more milk, until all is used up. Now add 
five ounces paraffine wax, and cook to a stiff ball. 

You may use flour also, or whole eggs beaten into a cream 
in part; in fact you can change this formula from the plainest 
to the finest by adding more or less cream, the cooking being 
the same for most batches. 

When cooking over an open fire, we would not advise the 
use of flour, as it would burn the batch. Chocolate can be 
added when nearly done, also nuts, if you are making a nut 
caramel. 





70 HORIZONTAL FREEZER CO., CHICAGO. 


CHOCOLATE FUDGE NO. 6. 

Dissolve in a steam bath kettle one and one-half pounds 
bitter chocolate, then add two pounds butter. Mix well 
together and add seven pounds of fondant, melting all together. 
Add sufficient vanillin sugar to flavor, and pour out on greased 
slab between iron bars, and cut into strips when cool. 

CHOCOLATE CARAMELS NO. 3. 

Use two pounds grated, unsweetened chocolate, one pound 
butter, four pounds brown sugar, two cups molasses, two cups 
cream and a tablespoonful vanilla. Stir over a slow fire until 
thoroughly mixed, then boil slowly until the mixture hardens 
when dropped in ice water. Pour out in shallow tins, greased 
or on the slab, and allow to cool. When nearly cold, mark 
into caramel size squares, and cut. 

CHOCOLATE CARAMELS NO. 4. 

To one quart milk add six pounds sugar and one pound 
butter; let come to a boil, and add one pound chocolate grated 
Proceed same as in recipe No. 2 above. 

CARAMELS NO. 5. 

Place twelve pounds sugar, eight pounds glucose, and 
two quarts water in copper kettle and put on the fire, stirring 
until well dissolved. Stir and cook, adding gradually four 
quarts cream, and one pound of any good paraffine substitute^ 
Cook to a ball and set off, stir a little and then beat until the 
batch is quite creamy, then add four pounds almonds. Pour 
on greased slab between iron bars, allow to cool, and then cut 
into strips and again into oblongs. 

ORANGE LOZENGES. 

Soak the gum tragacanth in orange flower water, same ^ 
proportions as above, and follow directions as given. Flavor 
with oil orange, color with very little tumeric, and then pro¬ 
ceed as above. 

GINGER LOZENGES. 

Proceed same as first recipe, using essence ginger to 
flavor. 





CANDY MAKERS’ GUIDE. 71 


CARAMELS NO. 6. 

Twelve pounds sugar, ten pounds glucose, ten quarts pure 
cream, four whole eggs, twelve ounces buckwheat Hour, and 
flavor. 

Mix eggs with the cream; place sugar, glucose and about 
one quart of the cream in your copper pan, set this on the fire 
and stir until boiling well, continue stirring and add the cream 
slowly until all is used. Now place a small piece of butter in 
another small pan, add a little of the boiling batch, then add 
your flour and stir into a smooth paste. Add this to the 
batch when nearly done, and cook to a good ball. 

Remove from fire, add a teaspoonful vanillin, and pour 
out on the greased slab between iron bars. Allow to cool 
then cut first into strips and again into small squares. 

For the chocolate caramels, add the chocolate to the 
butter and a little of the boiling batch, mix with the flour intq 
a smooth paste and add shortly before batch is done, but cook 
in this case, a trifle lower. 

CHEAP MARSHMALLOW. 

Soak three and one-half pounds gelatine in water enough 
to cover, over night, and next day heat this up, stirring in a 
steam pan until melted. Then cook sixty pounds sugar, forty 
pounds glucose, with water enough to dissolve, to 246 degrees. 
Pour into your steam beater, add the gelatine, and let run for 
about fifteen or twenty minutes on slow speed, then beat uj 
lively until white and stiff. 

When too thick reduce with warm water until thin enough 
to run through a funnel dropper. Great care must be exercised 
in reducing, as the paste will “crust” in the starch if too much 
water is added. 

The starch for casting must be thoroughly dry, and 
should be heated in the drying room every time it is used. 

After the batch has been run out, let it dry for two or 
three days away from steam or damp air. Then remove your 
goods from the starch, brush well and pack between wax 
paper. 





HORIZONTAL FREEZER CO., CHICAGO. 


PEPPERMINT LOZENGES. 

Soak two ounces picked gum tragacanth for several hours 
in four ounces tepid water, then when it is all quite tender, 
wring it in a cloth. Work this gum with the palm of the hand 
on the marble slab until very white and elastic. Then gradu¬ 
ally work in three pounds confectioners’ sugar, and when the 
paste is firm and compact, add a dessert spoonful of essence 
peppermint. Using this paste as you would dough, roll it 
out with sugar in place of flour. 

When rolled to the proper thickness, run through the 
lozenge cutter, or if no such tool is at hand, use a tin tube 
about the size of a quarter to stamp out the lozenges. Place 
in rows on waxed sheets and set aside in warm place to dry. 
When first lot is finished, work up the cuttings or trimmings, 
roll out and use up to the last bit. 

ROSE LOZENGES. 

The paste is made exactly as for peppermint, except that 
before beginning to work it, it should be colored a bright pink 
with prepared cochineal, give the slightest dash of acidity with 
acetic acid, then flavor strong with extract rose. Cut same as 
peppermint. 

All lozenges will be made in the same way, always using 
a very little acid when the flavoring is from fruit. 

MARSHMALLOWS. 

Soak one pound gum arabic in a quart of water until 
soft. Add to it two pounds powdered sugar, stir all together 
in a double boiler until thick and white. Try in water as soon 
as it thickens, and if it forms a firm, but not hard, ball it is 
done. Remove from fire, and if you want what is termed 
"inflated” marshmallow, i. e., spongy, beat the whites of four 
eggs and add gradually to the paste, then flavor with orange 
flower or rose; the former is most used. 

Pour the paste into pans covered with cornstarch, and 
when cool, cut into squares and pack away in confectioners’ 
sugar until wanted. It will grow dry and hard in a few days 
unless protected from the air. 





CANDY MAKERS’ GUIDE. 


73 


A NO. 1 MARSHMALLOW. 

Take one pound gum arabic, one pound pulverized sugar 
half a pint of the decoction of marshmallow root, two or 
three drops essence Neroli or a small quantity of orange 
flower water, and the whites of six eggs. 

Pulverize the gum arabic very finely in stone mortar 
after which put into clean, bright copper pan. Add to it one 
and a half pints water, and place over a slow fire to dissolve, 
stirring constantly with wooden paddle to prevent adhering 
to bottom of pan and scorching. 

When entirely dissolved, strain through very fine sieve 
into a clean copper kettle. Now add the decoction of marsh 
mallow and the sugar, place on a slow fire (one covered with 
a thin layer of ashes) and evaporate to a thick consistency, 
stirring constantly. 

Now add the egg whites (whisked to a good stiff snow) 
and continue stirring without intermission in order to whiten 
it and also prevent sticking to the pan, which would discolor 
and entirely spoil the paste. 

It is easy to determine when the batch is sufficiently 
evaporated by placing the back of the hand upon the paste— 
if it does not adhere, it is done. Add the Neroli or flower 
water and continue to stir for a few minutes longer, and then 
lay the paste out on marble slab, which has been well dusted 
with starch. Flatten out the paste and dust it with starch 
powder, and when cold cut into strips or pieces. Keep in tin 
boxes, well powdered with starch to prevent sticking, and 
cover the boxes tightly so as to keep out the air. 

This is the genuine and original marshmallow paste, the 
best that can be made. Some confectioners dispense with the 
root on account of its slightly bitter taste, and in its place, use 
apple juice, which is supposed to be equally good. 

BUTTER SCOTCH SQUARES NO. 1. 

Use six pounds sugar, one cup molasses, one teaspoonful 
cream of tartar and eight ounces butter. Boil until it reaches 
the crack—add a few drops flavor and pour on greased slab. 
Mark into squares with adjustable cutter. 





74 HORIZONTAL FREEZER CO., CHICAGO. 


BUTTER SCOTCH TABLETS. 

Cut up one pound best butter, put into a clean bright cop¬ 
per kettle and melt down, stirring constantly with the paddle ' 
then add six pounds good brown sugar. Continue to stir, and 
boil to the “crack”; then pour out on greased slab. When 
sufficiently cool, cut into tablet size. 

It may be flavored with vanilla or lemon while boiling 
or may be left without flavor, just as you elect. 

BUTTER SCOTCH SQUARES NO. 2. 

Put twelve pounds sugar, one pound butter, a dessert¬ 
spoonful of cream tartar, add sufficient water only to dissolve 
the sugar. Boil without stirring until it will easily break when 
dropped in cold water. 

Pour onto a well greased slab, and when almost cold cut 
into small squares. If desired, a dash of lemon may be added 
to the mixture just before it is ready to take from the fire. 

BUTTER SCOTCH SQUARES NO. 3. 

Place ten pounds good yellow sugar in a copper kettle, 
add sufficient water to dissolve, and cook. Add one teaspoon¬ 
ful cream of tartar, and before it reaches the “crack” add one 
and a half pounds good butter and two ounces salt. Cook up 
to the “crack” and pour out on greased slab, very thin. Mark 
with large knife or with marker into diamond shapes, or cut 
into oblong pieces one inch wide by two inches long. Run 
the batch knife under the bottom to loosen, and when cool, 
break apart and wrap if desired, in wax papers. 

CHEAPER BUTTER SCOTCH. 

Take eight pounds good brown sugar, put into bright 
copper kettle with one pound butter, cut in pieces, place over 
a moderate fire and stir constantly until sugar is melted. Boil 
to the “crack,” and then pour out on greased marble. 

When cool enough, cut into small tablets or squares 
which may or may not be wrapped in wax paper, or tinfoil. 
Flavor when almost cooked with a few drops (eight or ten) 
oil lemon, or a tablespoonful and a half of vanilla extract. 





CANDY MAKERS’ GUIDE. 75 


HOREHOUND CANDY. 

Boil four ounces dried horehound in three pints water for 
about half an hour, or until about one-third the water has 
boiled out. Strain and add seven pounds brown sugar. Boil 
over a hot fire until sufficiently hard, then pour out into 
greased pans, or on the slab, and cut when cool enough intc 
tablets, or spin out in stick form. 

BUTTER SCOTCH TABLETS. 

Fourteen pounds good loaf sugar, four pints water and 
three quarters of an ounce cream of tartar. Put all into a 
copper kettle over a brisk fire, boil to the “strong crack’’ degre 
then remove from fire and put in one pound good, fresh butter 
and a little fresh oil lemon. Stir this very quickly with the 
wooden paddle, then pour onto greased slab, and turn in tin 
edges as soon as they begin to harden. When cool enough to 
handle, mould it well in, then cut ofif a piece at a time and 
run through the large tablet machine. When cold, pack 
away for use. 

HOREHOUND CANDY. 

All horehound candy will have that bitter taste, because 
it is the nature of the herb. Place a good handful of fresh 
horehound in a small pan, add about three pints water and 
boil slowly over a slow fire until well boiled out, (about one- 
third of the water) then take ofif the stove and allow to cool 
then strain and press out all the juice possible. 

Now place eighteen pounds sugar in your copper kettle, 
add enough water to dissolve, set on a good fire and stir unti 1 
thoroughly dissolved, wash down the sides of pan, add a small 
teaspoonful cream tartar, and cook to 330 degrees. Now add 
slowly the horehound tea, taking care that the sugar does not 
run over, and then finish cooking to 335 degrees. 

Add a little red color, boil up again and pour out on 
greased slab, fold in the edges as it cools, turning over and over 
until cool enough to handle. Now bring it up into a smooth 
lump, stretch out a little, and then spin out like stick candy of 
else run through a drop machine, and in hot weather, sugar 
them when cold. 






76 HORIZONTAL FREEZER CO., CHICAGO. 


MARSHMALLOW NO. 2. 

Use forty-five pounds A sugar, fifteen pounds glucose and 
three pounds best gelatine in large copper kettle. Cook tc 
“medium ball.” Use clean, hot starch for casting, and place in 
drying room to cool ofif, for twenty-four hours. Then sift our 
and dust ofif. 

HOREHOUND DROPS. 

Steep a double handful of the leaves in boiling water for 
one hour; set the vessel containing this in hot water, not 
allowing it to boil. Strain and press the leaves dry. Pour 
the tea upon two pounds of cofifee sugar and set over the fire 
as soon as the sugar is dissolved. 

Add a tablespoonful of vinegar and cook steadily until the 
candy breaks when dropped in water. Pour into greased pan^ 
or on the slab, and cut into caramel size with the cutter, or 
pull into ropes for stick. 

STICK CANDY. 

PEPPERMINT STICK CANDY. 

Place fifteen pounds sugar in a copper pan, add two quarts 
water and a small teaspoonful cream tartar. Set pan on a 
good fire and stir until sugar starts to boil, then cover the pan 
with a galvanized iron or wood cover, and allow to steam for 
a few minutes. Now remove the cover, place your thermom¬ 
eter in the batch, and cook to 330 degrees. 

Pour out on greased marble, leaving as much in the pan 
as is needed for striping, say two pounds, color this red and 
after warming the pan again, run it out on the marble and as 
soon as cool, fold it together in a lump and keep, it warm 
before the batch heater. 

Now fold up the main batch, add one teaspoonful oil 
peppermint, and pull a little over the hook, not too much, 
twist out the air and form into a round, oblong piece. 

Knead the red piece a little, roll and pull out into thin 
strips, laying them over the main batch about two inches 
apart, then roll the whole batch a little, warm the end while 
you pull it out, and then start to spin and twist as per direc¬ 
tions for lemon stick. It is your helper’s duty to see that the 
batch is kept in shape and not allowed to flatten out at all. 





CANDY MAKERS’ GUIDE. 77 


VANILLA CREAM STICK. 

Boil six pounds granulated sugar with one pint water; 
allow to dissolve slowly over a slow fire. Add two table¬ 
spoonfuls vinegar and two teaspoonfuls gum arabic dissolved 
in a very little water. Boil until brittle, then remove from 
fire and flavor with vanilla, peppermint, cinnamon or whatever 
you wish, only remembering that all work must be quick. 

Throw the batch over the hook as soon as it can be han¬ 
dled, and pull vigorously until white; then twist or braid, or 
pull out into long thin sticks, and cut off in regular lengths. 

PLAIN STICK. 

To make plain stick, without stripes, follow foregoing 
instructions, but leaving out the stripes, and coloring the 
whole batch yellow, red, orange, pink, light green, etc., and 
flavor to correspond with color used. 

LEMON STICK CANDY. 

Place fifteen pounds sugar in a small copper kettle, add 
two quarts water and a small teaspoonful cream tartar. Set 
this on a good fire and stir until sugar is dissolved, wash 
down sides of the pan, and cook to 330 or 345 degrees. Pour 
out on greased marble, fold together as batch cools, and cut 
off a small piece, say one and a half to two pounds, which 
pull over the hook for the stripe. 

For the clear batch, add good oil lemon, then fold together 
until cool enough to stand up. Lay the pulled piece on batch, 
one half of it on top and balance on the bottom, first having 
the strip flattened a little. Now roll the end of the batch, 
warm before your heater and commence to spin out, twisting 
and rolling just enough to get a regularly striped stick. Spin 
out as long as your table, letting your helper roll it just enough 
to keep it in shape without stretching it any thinner. 

The best way to cut into regular size is by laying a mark 
at end of table, then run the shears underneath stick and cut. 
Another way is to run a sharp knife over the top, push the 
stick out over end of the table, holding spun strip in one hand 
and breaking off with other hand wherever marked. When 
cold pack in tins. 





78 HORIZONTAL FREEZER CO., CHICAGO. 


LEMON CREAM STICK. 

Proceed same as above, flavor with extract lemon and 
color pale yellow with tincture saffron. 

ROSE CREAM STICK. 

Is made same as foregoing, flavored with rose extract 
and colored with a few drops of chochineal before it cools. 

LIME STICKS. 

This is made exactly like lemon stick, except as to color 
and flavor. Before you fold the batch together, add a little 
green color, some good lemon oil and about three ounces 
powdered citric or tartaric acid. Stripe same as the lemon 
batch, and finish the same. 

NUT CANDIES. 

PREPARATION OF NUTS. 

ALMONDS. 

Almonds require to be “blanched,” that is to say, boiling 
water is poured over them, which loosens the skin and they 
readily slip out of it. They must then be well dried before 
using. 

BRAZIL NUTS 

May be left with the brown skins on, or pared thinly. 

HAZEL NUTS 

May be put in an oven just long enough to get heated 
through, then rubbed on a coarse cloth, when nearly all the 
brown skin will come off. 

POP CORN. 

MOLASSES CORN BALLS. 

These are made with molasses candy, soft boiled. A 
sufficient quantity of fresh popped corn is put in a kettle and 
the molasses candy poured over it. While still warm, stir 
until the corn and sugar adhere, then lift out a large spoon¬ 
ful and press in to a ball. When the batch is used up, put the 
balls aside in a cool place to harden. 





CANDY MAKERS' GUIDE. 


79 


EXTRA FINE CORN BALLS. 

Dissolve one ounce gum arabic in half a pint of water: 
when all dissolved add one pound confectioner’s A sugar, and 
boil, stirring constantly till a little cooled in a saucer becomes 
so hard as to require effort in stirring. Flavor this candy 
with orange, rose, lemon, or anything that fancy dictates, 
and pour the syrup over as much freshly popped corn as will 
make it adhere. Form into balls, and set aside to harden, 

SALTED NUTS. 

SALTED ALMONDS. 

Blanch a pound or more of almonds, according to your 
requirements, dry them carefully and spread on a tray or 
pan. Allow a dessertspoonful of butter to each pound, stir 
them over a slow fire until all are a little greasy, then put them 
in the oven until they are a pale yellow, not brown. They 
must be watched and stirred often. 

When done, take them out and sift fine salt over them, 
allowing about two tablespoonfuls or one ounce to the pound 
of nuts, and do this while they are very hot. When cold 
gently sift the superfluous salt from them. They must be 
perfectly dry when put into the oven first, or they will not 
be crisp. 

RED COLORED SALTED PEANUTS. 

Blanch eight pounds Jumbo peanuts as you would 
almonds. Then place one pound Ko-nut butter in a copper 
pan, set it on the fire and heat until boiling, then add the wet 
peanuts and stir well until the nuts have a nice yellow color: 
pour out into a coarse sieve to drain, wipe your pan with a 
piece of paper, throw the nuts in again and add enough melted 
gum arabic to just wet the nuts, pour a good handful of fine 
table salt over them, stir a little and throw out on the slab 
to cool. 

Sift off the superfluous salt and they are then ready for 


sale. 





80 HORIZONTAL FREEZER CO., CHICAGO. 


SALTED PEANUTS NO. 2. 

Heat enough Cottolene or Ko-nut butter to make seven 
pounds of Spanish peanuts float. Place the peanuts on a round 
wire screen; now heat the fat until hot enough (as for frying) 
sink the screens with nuts on them into the hot fat and allow 
to fry for a few minutes, then lift out and allow to drain a 
little, and gum and salt them as described in formula for 
“Red Colored Salted Peanuts.” 

The screen should be made to fit into a good size copper 
pan, with two upright handles attached to it so as to facilitate 
quick lifting of the screen. 

DAINTY NUT CANDIES, 

BROWN ALMOND BAR. 

Place six pounds sugar, one teaspoonful cream of tartar 
and two cups water in a copper kettle. When it begins boil¬ 
ing. add three pounds almonds, stirring in slowly. Boil until 
the nuts are as brown as desired, which will be when they 
slide off the spoon or paddle easily. Pour out on slab between 
bars about an inch thick, and when cool, cut into strips or bars 
with the knife. 

Blanched almond bar is made in the same way, only the 
nuts are previously blanched. 

PEANUT BAR. 

Made up in the same way, except that you should use 
twice the quantity of nuts, in this case. 

BRAZIL BAR. 

Use above amounts of sugar, cream tartar and water: 
cook to “hard crack”; pour out one-half the batch on slab or 
in greased pans, and scatter over it three pounds Brazil nuts 
(zfter trimming off the brown skins). Now pour on the 
rest of the candy, and when cool, cut into bars. 

It should be about one inch thick when finished. 

WALNUT BAR. 

Proceed same as above, using same amounts specified fo: 
Brazil bar. 





CANDY MAKERS’ GUIDE. 81 


BURNT ALMONDS. 

These are rather tedious to make, but when well done 
will repay one for the labor. Place on the fire four pounds 
sugar and one quart of water, and when it begins to boil, stir 
in two pounds unblanched almonds (Jordans are the best), 
having them carefully dusted, and stir until the nuts begin 
to crack. Then place the kettle on table or barrel top, and 
with the paddle work the syrup on the side of the pan. Stir 
the batch thoroughly and rapidly until the candy granulates 
which requires only a few minutes. Throw the whole batch 
into a sieve and shake off all the loose sugar, then throw a 
flannel cloth over the nuts to keep them warm. 

Put on the fire the sugar sifted from the nuts, in a quart 
of water, and add enough sugar to make the whole amount 
of sugar four pounds; cook to “soft ball,” and remove from 
fire. Thow in the nuts, and stir as before until sugar again 
granulates. This time most of the sugar will adhere to the 
nuts. Again retain the sugar which remains after sifting 
adding enough to make four pounds. Put on the fire with 
water enough to dissolve, and cook to “soft ball”; remove from 
fire and add a little red color, and two ounces dissolved choco¬ 
late, heated quite hot. Stir this through the batch and throw 
nuts into it again. Stir as before until the sugar granulates; 
throw into sieve and shake off all loose sugar. 

Have ready a small amount of gum arabic dissolved in a 
little water, kept warm on back of the stove until ready to 
use. Add this to the little remaining sugar, and set on the 
fire, stirring quickly until sugar dissolves, then set it off and 
throw in the nuts. Stir carefully until all are coated, then 
spread in a layer on pans and set in a warm place to dry 
thoroughly. 

Peanuts and filberts can be treated the same way, but 
are not so choice. 

The almonds, when done, should have a rugged and un¬ 
even appearance, and should be crisp and hard when bitten 

into. 





82 HORIZONTAL FREEZER CO., CHICAGO. 


SLICED COCOANUT BAR. 

Using same proportions of sugar, cream tartar and water 
as in the foregoing, cook to hard crack, then add slowly three 
sliced cocoanuts, stirring carefully. Pour on greased slab 
or into greased pans, and cut into bars. If not supplied with 
a cocoanut sheer, pare the brown covering from the nuts 
carefully, cut into halves, and slice very thin with a sharp 
knife; or, sliced cocoanut can be bought in bulk. 

MOLASSES COCOANUT BAR. 

Slice four fresh cocoanuts; place over a slow fire one 
quart New Orleans molasses and four ounces butter. When if 
boils, add the cocoanut, stirring in slowly. Stir over slow fire 
until it reaches soft crack in winter, or hard crack in summer 
Pour out on slab, spread thin with the palette knife, and cut 
into bars when cool. 

NUT CANDY IN SHEETS. 

Place ten pounds sugar, two and a half pints water, six 
pounds glucose, one tablespoonful Ko-nut butter in a copper 
pan; set the batch on the fire and stir until sugar is dissolved, 
washing down sides of pan to prevent graining, and cook 
to 335 degrees. 

Now add ten pounds almonds or other nuts, mix well 
and pour out on oiled slab, spread with palette knife as much 
as you can; then take a fork and push the nuts (wherever they 
show too thick) into the clear sugar. Two persons should 
perform this operation as quickly as possible, before the sugar 
begins to chill. Finally, mark into sheets with a large knife 

ENGLISH COCOANUT BRITTLE. 

Place seven pounds sugar and three pounds glucose into 
a copper kettle, add enough water to dissolve the sugar and 
cook to “the crack.” 

Have four cocoanuts opened, peeled and sliced thin; add 
four ounces good butter to the batch, and then cocoanut slices 
and cook until the slices turn a nice brown. 

Pour out on greased slab, spread thin, and cut into sheets. 





CANDY MAKERS' GUIDE. 83 


ALMOND CREAM NUTS. 

Put ten pounds Crystal A sugar, three pints water and 
one pound glucose into a copper kettle, set on the fire and 
cook to 242 degrees; pour on a cool slab and leave until almost 
cool, then work up with the steel paddle until it creams and 
forms a firm mass. Spread a damp cloth over this and let 
stand for an hour, then knead it thoroughly and place in a 
steam bath, and heat and stir until warm enough to stir 
through; then add one ounce vanilla and three pounds Valen¬ 
cia almonds, mix well and turn out on slab on heavy wax 
paper between iron bars, spreading in a mass about one and 
a half inches thick. Leave until cold and then cut into thin 
bars, and each bar into small cuts, which lay on trays to dry. 

Prepare a crystal syrup by using fifteen pounds Crystal 
A sugar to six pints of water, and cook in clean copper 
kettle to 35 degrees on the saccharometer. Set the kettle 
aside until the syrup partly cools, then place the cuts in tin 
pans, cover with the syrup, and set aside for eight hours. 
Then drain the syrup from the goods, knock them out on 
trays and allow to dry, when they are ready for use. 

PEANUT BRITTLE. 

Place in copper kettle six pounds sugar, four pounds glu¬ 
cose and a short pint of water, and cook to “soft ball,” then 
add seven pounds of No. 1 Spanish peanuts and stir until 
they are well roasted and smell well. 

Remove from the fire, add a teaspoonful fine salt and half 
an ounce bicarbonate of soda. Pour out on greased, warm 
marble and spread out thin. After a moment, turn the batch 
over and then stretch thin and cut or break. 

WALNUT CREAM BAR. 

Cook ten pounds of sugar and two quarts water to 234 
degrees; set off the fire in a kettle of hot water and add twelve 
pounds of dough cream cooked to 240 degrees. Color delicat? 
yellow, add a teaspoonful of lemon extract and six pounds 
walnut halves; stir well through and pour out on greased slab 
between iron bars, and when cold cut up into bars three inches 
long by one inch wide. 





84 HORIZONTAL FREEZER CO., CHICAGO. 


ALAKUMA. 

Soak four ounces egg albumen in one pint water over 
night, then stir up to see if all dissolved. Boil four pounds 
glucose to 255 degrees, beat up the egg albumen very stiff 
and pour the glucose into it, beating until well mixed. 

Now cook six pounds sugar and one pound glucose to 
244 degrees, add three ounces gelatine, dissolved in a little 
warm water, and pour this batch into the first batch. Beal 
for a few minutes, then add vanillin flavor and two pounds 
almonds or other nuts, and pour into a clean wooden bucket 
(which has been previously lined first with wax paper and 
then with wafers) ; place wafers on top and set aside to cool 
when it is ready to cut. 

COCOANUT CREAM BAR. 

Fifteen pounds Crystal A sugar, four pints water, one tea¬ 
spoonful cream of tartar; cook to 241 degrees. Remove kettle 
from fire and add three pounds fine grated desiccated cocoanut 
and two pounds bonbon cream. 

Mix until the batch creams a little, then turn out on 
heavy wax paper between iron bars. As it cools, cut into 
sticks or bars to suit. 

PEANUT CRISP NO. 1. 

Place fifteen pounds granulated sugar in copper kettle, 
set over fire without water and stir until dissolved into a 
liquid, then add ten pounds No. 1 Spanish peanuts. Take off 
the fire and stir until well mixed, set on the fire again and 
stir until nuts are well roasted; then add one-half pound 
butter and two tablespoonfuls fine salt, turn out on oiled 
slab and fold up so as to get the nuts distributed evenly. 

Now take about four pounds at a time, roll out with the 
rolling pin and stretch with the hands very thin, continuing 
in this way until the entire batch is used up. In order to do 
this quickly, two persons should work together in order tc 
get the batch out hot. 

Leave on the slab until cold, then break and pack away 
ready for use. 





CANDY MAKERS' GUIDE. 85 


WALNUT SQUARES. 

Use precisely the above formula, cut in squares about 
three-quarter by one inch, and crystallize in syrup cooked to 
34 degrees. 

PEANUT CRISP NO. 2. 

Six pounds sugar, four pounds glucose, seven pounds No. 
1 Spanish peanuts, half-ounce bicarbonate of soda. Place 
sugar and glucose in the kettle, add a little water, set on a 
good fire and stir until sugar is dissolved, and cook to “soft 
ball.” Put in the peanuts and stir until nuts are well roasted : 
remove from fire, stir in the soda and then pour on greased 
marble, and spread thin. After a few moments turn the 
batch upside down, stretch thin and cut or break. 

PEANUT CRISP NO. 3. 

Use seven pounds granulated sugar, three pounds glucose 
two ounces cocoa butter, and one pint water. Place all in a 
copper kettle, set on a good fire and cook to 290 degrees. 
Remove from fire, set kettle on a barrel, add four ounces but¬ 
ter, a little fine salt and three pounds of roasted shelled pea¬ 
nuts. Stir well, then pour out on greased marble, allow to 
set just a second, and at once pour over the batch one and 
a half ounces soda, then fold the batch up and keep folding 
over and over again, so as to mix the soda thoroughly, and 
as it gets colder the nuts will scatter evenly through the batch. 
When nearly cold, cut off a piece at a time and run the rolling 
pin over it, making thin as possible and continue until the 
whole batch has been rolled out. You will notice after making 
this that one piece has just as many nuts as another, and all 
show a good color. 

MEXICAN PANOCHA. 

Have a quantity of shelled pecans well cleaned and ready. 
Put four pounds dark brown sugar and one pint cream on the 
fire and stir until it melts and boils, and cook to the “soft ball.” 
Remove from fire, add about two pounds of the nuts, stir until 
the sugar is granulated, and then drop in little cakes on 
wax paper. 







86 HORIZONTAL FREEZER CO., CHICAGO. 


SOFT COCOANUT CHIPS. 

Inside Batch—One pound Crystal A sugar, two pounds 
glucose, one pint water, half pound butter, two pounds cocoa- 
nut ; cook to good ball. 

Outside Batch—Twelve pounds Crystal A sugar, one tea¬ 
spoonful of cream tartar, four pints water, cook to 330 degrees 

For the inside batch, put the sugar, glucose, water and 
butter specified in your kettle, and stir until batch comes tc 
a boil, then add the two pounds finely grated cocoanut, and 
cook to good ball. Now remove the kettle from fire and leave 
until you have outside batch ready. 

For this outside batch put the sugar, cream tartar and 
water as specified in another copper pan, and cook to 335 
degrees, pour on oiled slab and when cooled a little, fold 
hook until partly pulled, then form in a flat batch on table 
before the warmer. 

Have your cocoanut batch turned out on the slab and lay 
it on the flat batch, wrapping the latter around it, then flatten 
the whole out in a flat batch, pull into ribbons and mark with 
roller knife into chips about one and a half inches long. Leave 
on cool slab until cold, then break apart and pack for use. 

GLACE NUTS AND FRUITS. 

Use six pounds sugar, one teaspoonful cream of tartar 
and one quart water to “hard crack.” Pour into deep pan 
and place at side of marble slab or table; throw into this 
syrup, one piece at a time, the nuts or fruit to be glaced, 
remove with a fork and drop on slab or wax paper. 

Candied cherries, pineapple, limes, apricots, etc., can be 
cut into squares and dipped, as can walnuts, Brazils, dates and 
figs. Fresh Malaga and California grapes, tangerines, and 
sections of oranges may also be glaced, if you are careful 
to select only such fruits as have perfect skin that will 
protect the juice. 

COCOANUT DROPS. 

To each pound desiccated cocoanut, use one-half pound 
powdered sugar and one egg white. Work well together, roll 
into little balls in the hands, and bake on greased tins. 





CANDY MAKERS' GUIDE. 87 


NOUGAT NO. 1—SUPERFINE. 

Place ten pounds white honey in a clean copper pan, set 
on a moderate fire, and stir and evaporate until nearly up to 
the small crack. 

Meanwhile have the whites of five dozen eggs beaten as 
stiff as possible ; now let the honey run into the beaten whites 
of eggs in a fine stream, beating all the time with the egg 
beater in order to prevent the eggs curdling, then add five 
pounds sifted fine lozenge sugar—set the pan on another 
pan containing hot water and stir and beat over moderate 
fire until batch is evaporated to the snap; i. e., when a small 
piece is taken out, flattened, and cold water run over it, if with 
your finger you can “snap” it off, it is done. Should it be soft 
and tough and will not snap, it must be evaporated a little 
longer. 

Another method of trying the nougat is by tapping it 
with the back of your hand, and when it does not stick, it is 
done. Now add half a teaspoonful of vanillin, and six pounds 
of blanched almonds, well dried. 

Have a tray lined with manilla paper, line bottom and 
sides with wafers, spread the nougat in the tray in small 
pieces, flatten it well on top, rubbing your hands over to make 
it smooth, then cover with wafer and place a sheet of paper 
over all; then lay a smooth board on top and press down 
with a heavy weight, or a piece of stone. Allow it to cool 
and it is ready to cut. 

To cut nougat properly, take it out of the tray and 
place on a smooth, level table, tack two wood strips along 
the sides of the batch, then move the nougat out far enough 
to cut ofif a strip with a sharp knife. Don t press on the 
knife, but use a saw motion, as otherwise the knife will stick 
Lay the strips on trays lined with wax paper, and.then cut 
up into any shapes you desire. Wrap pieces first in white 
wax and then in a fancy paper. 





88 HORIZONTAL FREEZER CO., CHICAGO. 


NOUGAT NO. 2 . 

Place ten pounds honey, five pounds glucose, and five 
pounds sugar in a copper pan and cook to a stiff ball; take 
out about three pounds and pour it into five dozen well beaten 
whites of eggs; the balance cook to first crack and pour it 
slowly into the egg batch, evaporate and beat as directed in 
Formula No. 1, and when done, add four pounds blanched 
almonds and two pounds blanched pistachio nuts, both “well 
dried,” or else the nougat will be reduced by dampness of the 
nuts should this point be neglected. 

NOUGAT NO. 3. 

Soak half a pound of egg albumen in enough water tc 
cover over night, then stir up well and if all the albumen is 
dissolved, strain through a sieve and beat up as stiff as 
possible. 

Meanwhile cook ten pounds white sugar, five pounds clear 
honey and five pounds glucose to a good ball; take out about 
three pounds of this and stir and pour slowly into the egg 
albumen. This operation should be performed by two per 
sons, one pouring and one stirring well with the egg beater 

Cook balance of the batch to the crack and pour and beal 
it into the egg batch, then add five pounds powdered sugar 
and beat or stir over hot water bath, as directed in Formula 
No. 1. Now add six pounds raw almonds, English walnuts 
or pignolias, fill into wafer lined trays and finish. You may 
wrap these, or coat with chocolate. 

In order to make almonds go further, drop them in piece.* 
the size of a large pea, and use one pound less than specified. 

GENERAL DIRECTIONS. 

These formulas are the basis of all Nougats; you can 
reduce the proportions of any one in various ways and still 
get the weight out of the whole batch. In the last formula 
it would be 25 pounds without the nuts. 

You can increase the number of eggs a little, should you 
want a lighter nougat. The main thing is to see that the 
eggs are well beaten, and then that the batch is evaporated 
(but not boiled) to the proper degree. 





CANDY MAKERS’ GUIDE. 89 


HICKORYNUT MACAROONS. 

To hickorynuts ground fine add mixed ground allspice 
and nutmeg; making a frosting as for cake, stir in the meats 
and spices, putting in only enough to make it convenient tc 
handle. Flour the hands and make the mixture into balls 
about the size of a large nutmeg. Lay on tins greased with 
well-washed butter, giving the room to spread and bake in a 
quick oven. 

GREEN BUTTERCUPS. 

Cook same amount of sugar as for red, only color a 
pale green. 

Inside Batch. 

Cook three and a half pounds glucose to 230 degrees, set 
ofif and add three pounds ground pecan nuts, stir until well 
mixed, and proceed as directed for the red. 

PEANUT BUTTER CUPS. 

Fifteen pounds White A Sugar. 

Four pints Water. 

One large teaspoonful Cream of Tartar. 

Half ounce Vanilla Extract. 

Five pounds Peanut Butter. 

You can buy peanut butter, or you can grind five pounds 
roasted peanuts to a smooth paste, and place in a steam bath 
to keep warm. 

Put the sugar, water and cream tartar in a copper kettle 
over the fire and stir until sugar is dissolved, then wash down 
the sides of the kettle and cook to 335 degrees. Pour out 
on a cool slab, and as the batch cools, fold together until 
cool enough to handle, then add the vanilla and partly pull 
over the hook. Twist out the air and form in flat batch on a 
warm table. Put the peanut butter on this batch and fold 
latter around it, making a round batch. Now pull out in 
sticks about as thick as the finger and cut in short pieces. 
Leave these on the slab until cold, when they are ready to pack 
and use. 





90 HORIZONTAL FREEZER CO., CHICAGO. 


BUTTERCUPS. 

RED BUTTERCUPS. 

Place eight pounds sugar in a small copper kettle, water 
enough to dissolve a small teaspoonful cream of tartar; cook 
over good fire to 330 degrees, color red, and pour out on 
greased marble. 

When cool enough to handle, partly pull on the hook, 
twist out the air and place on table in front of batch heater, 
shape it into a flat mass, place the inside batch on it and 
fold up, closing both ends. Then form into a round piece, 
about the shape of a long necked wine bottle, pull out to 
size of stick candy, cut ofif in lengths to fit the cutter, and 
then cut. When cold, break apart, and pack for use. 

Inside Batch. 

Cook two pounds sugar, two pounds glucose and half a 
pint water to 230 degrees; set off and add three pounds of 
ground English walnuts, then pour on slab and keep it just 
hot until outside batch (above) is ready for it. Don’t have 
the inside batch too hot, as it will deaden the gloss, nor too 
cold, for then the outside batch will crack, and will not spin 
out evenly. 

SATIN FINISH ON BUTTERCUP AND BONBON. 

The gloss on buttercups and other pulled candies is simply 
produced by using plenty of muscle. The candy must be 
boiled to “hard crack,” and afterwards vigorously pulled on 
the hook until it assumes a glossy, satiny appearance, which 
it certainly will if well pulled, with buck mits or gloves. 

In regard to dipped bonbons, the fondant in which they 
are to be dipped should be cooked to the “soft ball,” and then 
allowed to become cold before manipulating on the marble. 
This process requires hard and long-continued work, but the 
result is a fine, glossy fondant, not to be attained in any other 
way. Confectioners generally work their fondant before it 
becomes cold. It is much easier work, but the result is not 
nearly so good for fondant intended for dipping purposes, par¬ 
ticularly if you desire to have good, glossy finish. 





CANDY MAKERS’ GUIDE. 91 


FILBERT BUTTERCUPS. 

Inside Batch. 

Five pounds Confectioners’ A sugar, three pounds glu¬ 
cose, one pound butter and two pints water; cook to a good 
ball; four pounds chopped filberts. 

Outside Batch. 

Sixteen pounds Confectioners’ A sugar, four pints water 
one teaspoonful cream of tartar; cook to 335 degrees. Flavor 
with vanilla. 

First chop the four pounds of filberts fine, then place five 
pounds Crystal A sugar in a copper kettle, add three pounds 
glucose, the butter and water, set over the fire and stir until 
batch is cooked to good ball; add the filberts, mix well and set 
kettle to one side until you have prepared the outside batch. 

For this outside batch put the sugar into a copper kettle, 
add the water and cream of tartar, and stir and cook until it 
comes to the boil, then wash down the sides of the pan and 
cook to 335 degrees. Pour out on oiled slab and as it cools 
fold together until cool enough to handle, then add vanilla 
flavor and pull over the hook until well pulled. 

In the meantime have nut batch turned out on a cool 
slab well dusted with flour and cool enough to handle. Now 
shape the pulled batch in a flat mass on a warm table in 
front of your batch heater. Lay the nut batch on it and 
form in a round batch; then pull out into sticks as thick as 
your finger, and cut on buttercup machine. Lay on a cold 
slab and leave until cold. Pack in tin cans or tight jars ready 
for use. 

KISSES. 

CREAM KISSES (See Cream Goods). 

COCOANUT CHIPS (See Nut Candies). 

MOLASSES KISSES (See Taffies). 

MOLASSES PEPPERMINT KISSES (See Taffies). 






92 HORIZONTAL FREEZER CO., CHICAGO. 


SUGAR PEANUTS. 

Place, say, five pounds sugar in a copper kettle, add water 
enough to dissolve, and cook to a good ball; add six pounds 
peanuts, stir well, and lift from fire; continue stirring until 
sugar turns to sand. Throw nuts into a coarse sieve and sift 
off the sugar, put it back into the pan, add a little water and 
cook to “the crack.” Thow in the peanuts and stir off the 
fire until turned, then set back on the fire and stir until the 
sugar begins to melt on the nuts. Stir well and then throw 
them out on the slab to cool. 

You may color the sugar red if preferred. 

SOFT PEANUT BUTTERCUPS. 

For Inside Batch—Two pints molasses, three pounds glu¬ 
cose, half pound butter, four pounds roasted peanuts; cook to 
ball. 

For Outside Batch—Fifteen pounds Crystal A sugar, four 
pints water, one teaspoonful cream of tartar, cook to 335 
degrees; vanillin flavor. 

Put two pints molasses, with glucose and butter specified 
above in copper kettle, stir and cook to a ball, then add the 
peanuts (have them nicely roasted and rolled until partly 
crushed), the skins blown out also. Now turn the batch out 
on the marble, which must be well dusted with flour, and 
let the batch lay in a heap so as to keep warm. 

Now prepare the outside batch by cooking the sugar 
water and cream of tartar to 335 degrees. Pour out on oiled 
slab, and as it cools fold together, add a pinch of vanillin crys¬ 
tals, then pull over the hook until partly pulled. Now twist 
out the air and form in a flat piece on table before the batch 
warmer. Roll up the peanut batch and lay on the pulled 
batch, folding the latter around it; then pull out in sticks 
as directed in recipe for Filbert Buttercups, and cut on 
machine. 

ORANGE PATTIES. 

Make these same as lemon, with exception of color, and 
the grated rind of two (not large) oranges. 





CANDY MAKERS’ GUIDE. 93 


ALMOND BUTTERCUPS. 

Inside Batch. 

Use three pounds Crystal A sugar, four pounds glucose, 
one pint water, one pound butter, three pounds almonds 
chopped fine, and one teaspoonful fine salt. 

Outside Batch. 

Fifteen pounds Crystal A sugar, four pints water, one 
teaspoonful cream of tartar, and vanilla flavor. 

Directions. 

For the inside batch, put sugar, glucose, water and 
butter into a copper pan, stir and cook to “soft ball,” then 
remove the batch from fire and add the almonds and salt, 
stir well and turn out in a mass on marble slab well dusted 
with flour. 

For outside batch, cook the sugar, water and cream of 
tartar to 335 degrees; pour out on an oiled slab, and as it 
cools fold together and add the vanilla. Partly pull the batch 
over the hook, twist out the air and form in a flat batch on 
warm slab or table in front of batch warmer. On this batch 
place the nut batch, folding the outside over to form a round 
batch, then pull out into small sticks and cut on the buttercup 
cutter. Leave the buttercups on slab until cold, and then 
pack away in cans for use. 

CHIPS. 

CHOCOLATE CHIPS. 

Put five pounds yellow sugar, one gallon molasses, two 
pounds of glucose (or a teaspoonful cream of tartar), set 
on fire and cook to the crack in a copper kettle. A half pound 
butter may be added, but it is not absolutely necessary; then 
pour out on a greased slab, fold in the edges as it cools, and 
when ready to handle, pull a little on the hook, then carry 
back to the table and flatten out in front of the batch warmer 
and then stretch as thin as possible, while the helper marks 
with the caramel cutter the length required, while yet soft 
When cold, they can be broken apart, and coated with sweet 
chocolate coating. 






94 HORIZONTAL FREEZER CO., CHICAGO. 


BOSTON CHIPS. 

Boil sufficient sugar for the quantity wanted, to the “hard 
crack,” and flavor and tint to suit fancy. Pour out on greased 
marble, and as soon as it is cold enough, fold up in a mass 
and throw on the candy hook, and pull vigorously until light 
and satiny. 

Then put through sizing machine, or if no such article is 
at hand, pull out into very thin, flat strips, and use a rolling 
pin to roll these out still thinner, and of uniform thickness. 
This must be done quickly while the candy is warm, as it cools 
rapidly. Then mark off in lengths required with a caramel 
marker, or if you have the fruit drop frame and a pair o’ 
chip rolls, run the strips through the rolls. 

MOLASSES CHIPS. 

Place ten pounds sugar in a copper kettle, add enough 
water to dissolve well; set on the fire and stir until wel 1 
dissolved, and it starts to boil. Wash down sides of the 
pan, add one teaspoonful of cream of tartar, and cook to 340 
degrees. Stir in one quart molasses and continue until it- 
reaches 328 degrees again. Now remove from fire and add 
one pound butter cut into small pieces; stir well through, 
pour on a greased slab, fold in edges as it cools, add one table¬ 
spoonful finely powdered salt and a teaspoonful oil lemon, 
fold together and pull on the hook. 

Now shape into a flat piece on table in front of the batch 
heater and pull out in ribbons one inch wide, and immediately 
mark with the caramel cutter the exact length wanted. 

Lay strips out on a cold slab as straight as possible, and 
leave until cold, when they can be broken apart. Always 
pull the strips out very thin, as they eat much better than 
when left too thick. 

LANGTRY BONBONS. 

Cut marshmallow paste into one inch squares, using the 
unboiled cream; prepare in double boiler as directed for 
creamed walnuts, and dip the squares, turning them out on 
waxed paper. 





CANDY MAKERS’ GUIDE. 95 


CREAM CENTERS AND BONBONS. 

i 

Detailed Instructions for “Fondant,” From Which May Be 
Made All Sorts of Cream Bonbons, Drops, Chocolates. 

etc. First Method. 

Cream bonbons have a formidable sound to the beginner, 
but success does not depend on the marble slab, or candy 
thermometer and even the inexperienced need not fail if direc¬ 
tions are carefully followed. 

The foundation for bonbons is made by cooking sugar 
with water, until the necessary chemical change has taken 
place; the result is “Fondant.” 

Make a swab by wrapping a two-inch wide strip of cheese 
cloth around the blade of a small paddle; have ready a wooden 
spoon, a large platter or two (in the absence of a marble 
slab), and a clean copper kettle, or a good substitute. 

Place in the kettle 2 l / 2 pounds granulated sugar (or Con¬ 
fectioners’ “A” sugar), *4 teaspoonful of cream tartar, and 
1 y 2 pints water. 

Stir for a few moments with the wooden spoon, or a maple 
paddle, then put on the fire, and let it come to a boil. Do not 
stir again, and avoid moving or shaking the kettle. Usually 
it will need skimming after a few moments’ boiling; boil rap¬ 
idly, and as the sugar crystallizes on the sides of the kettle 
wash it down with the swab well wet in cold water. Do not 
be afraid to use enough water to keep the kettle perfectly 
smooth and clean, for unless this is done it is impossible to 
make an ungrained fondant. Sugar crystallizes so easily that 
it takes only a few crystals to start a chain which will granu¬ 
late the whole mass. 

When the syrup will form a soft ball in cold water it has 
cooked sufficiently; a thermometer is a great help and the 
proper degree is 238 Fahrenheit, but it is not essential, as the 
after treatment of the syrup is far more important than the 
exact temperature. 

Pour the hot syrup evenly and slowly on the slab, or 
platter; retain the last bit of syrup in the kettle, as it is apt 
to grain the entire mass. Place gently aside to cool and when 





96 HORIZONTAL FREEZER CO., CHICAGO. 


thoroughly cold, it is ready to be beaten ; if stirred before being 
well cooled, the syrup is apt to granulate. With the cream 
scraper (or in case of a small batch, a heavy silver knife will 
do) work the cream tack and forth vigorously. This requires 
a strong wrist, and frequent rests may be necessary, and will 
do no great harm. It is much easier to beat the fondant when 
hot, or even lukewarm, but success is not always certain, as 
it is with the cold syrup. Almost immediately the syrup will 
begin to cloud and after some twenty minutes or so of steady 
beating or “working” the cloudy, sticky mass will suddenly 
change to a pure white cream. 

If not wanted for immediate use, scrape the fondant into 
an earthenware bowl or jar, and cover with paraffine paper 
and a wet cloth. 

In twenty-four hours it will be in prime condition for 
manipulation, and no matter how long it stands, it will keep 
as well as so much granulated sugar if you will keep the 
vessel tightly covered. 

If wanted for immediate use, a thorough kneading of the 
fresh fondant on a slab or platter well sprinkled with con¬ 
fectioners’ sugar, will soften the mass so that it can be molded. 

To make the bonbon centers, use confectioners’ sugar, 
making it into a stiff paste with orange or lemon juice flavored 
with the grated rind. Any fruit juice or jam, ginger syrup, 
bits of candied ginger, preserved cherries cut in halves, or 
a little melted fondant mixed with chocolate and a bit of cin¬ 
namon makes a delicious center. 

The next step, after these centers have stififened, is to 
place a lump of fondant in a double boiler and melt over hot 
water, stirring occasionally until of the consistency of thick 
cream. Do not let it boil. 

Take a “dipping fork” or a stiff wire with a loop at the 
end, and drop the centers, one at a time, into the hot fondant; 
quickly lift out and drop carefully on wax paper, and in a 
very short time they will have stiffened enough to dip a 
second time. 

Follow same course in covering creams and bonbons with 
dipping chocolate, thinned with cocoa butter. 





CANDY MAKERS' GUIDE. 


97 


Second Method. 

10 lbs. Granulated Sugar. 

2 quarts Water. 

Cook to 235 degrees, and work to a cream on a cold mar¬ 
ble slab; follow first method, omitting the cream of tartar. 

CREAM FONDANT NO. 3. 

The Way to Make a Center That Will Keep Soft. 

Boil, say, six pounds granulated sugar and three pints 
water to the feather, i. e., 240 degrees on thermometer, or 36 
degrees by saccharometer. 

Pour out on perfectly clean and cold slab, and allow to 
rest undisturbed until cold; then strew a large teaspoonful 
cream tartar over it, turning the edges with a spatula, and pro¬ 
ceed to work it to and fro with the cream scraper till the mass 
granulates into a smooth mass that can no longer be worked. 
Scrape ofif immediately any fondant that has adhered to the 
blade of scraper or beater, and scrape all together on the slab. 

Now work or knead it with the hands into a soft, putty¬ 
like mass, after which put into an earthen crock or pan and 
cover with a damp cloth until wanted for use. 

FONDANT NO. 4. 

Take twelve pounds best white loaf sugar, put in clean 
copper kettle with two quarts water and two pounds glucose; 
place over bright fire and stir well with wooden paddle until 
it comes to a boil, using skimmer to remove all dirt and 
scum that rises to top as it boils. Then take off the fire and 
crush all lumps that remain undissolved; place on the fire 
again and put on a lid, to steam down the sides of kettle. 

When the sides are quite free from sugar, put in the ther¬ 
mometer and boil to 230 degrees; then pour out on the slab, 
well wet with cold water, and allow to remain until nearly 
cold. 

Then work it up as directed above and set away for use. 

VIOLET PATTIES. 

Color violet, and flavor with extract of violet. 





98 


HORIZONTAL FREEZER CO., CHICAGO. 


FONDANT NO. o. 

To each pound sugar, take one gill of water and eight 
grains cream of tartar (previously dissolved in a little water). 
Place on a quick fire and boil to 245 degrees. Pour on a damp, 
cold marble, and when cold work throughly as directed in 
Formula No. 3, and set aside. 

To give a fine fruit flavor, add one fluid ounce (two table¬ 
spoonfuls) of the juice desired, to each pound of cream. If 
less juice is used, the sugar should be cooked to 240 degrees 
only. 

Fondant for dipping should be cooked to 240 degrees, and 
for flavor use same quantity of juice. 

The juices can be made to keep by adding two grains 
salicylic acid, dissolved in one-fourth ounce of alcohol, to 
each bottle. This should be done if the intention is to use 
only small portions at a time. 

When color is desired, add it in liquid form while sugar 
is boiling, and just before it reaches the “soft ball”; flavoring 
is done when batch is on the marble, and just before com¬ 
mencing to work it. 


“CHICAGO FONDANT.” 

Our Prize Center for Italian Creams, No. 6. 

Put into copper kettle 40 pounds Confectioners’ “A” sugar 
and one tablespoonful cream of tartar; cook to 248 degrees; 
then add 3 pounds glycerine and cook to 246 degrees. Pour 
on greased slab, and add three dozen egg whites, and when 
cold proceed to cream with the scraper. 

This center will be specially fine and creamy, as it mel¬ 
lows with age, and may be coated and packed away for two 
or three months, being even better at the end of that time 
than when freshly made. 

By Italian Cream is meant the dark, bitter chocolate 
coated goods, not the sweetened coatings. Nothing finer than 
this can be made: 

COFFEE PATTIES. 

Color with burnt sugar and flavor with coffee, which you 
can buy either in extract or paste form. 





CANDY MAKERS' GUIDE. 


99 


UNBOILED FRENCH CANDIES. 

To make the cream for these requires only the white 
of eggs, an equal quantity of water, and confectioners’ pow¬ 
dered sugar. 

Mix water and egg white well together, then work in 
enough sugar to make a firm though not hard paste; these 
should be used at once, as they soon harden. 

With any of the above sugar pastes ready and a supply 
of flavors and colors any of the following candies may be 
made: 

CREAM BONBONS. 

Are usually made of two parts—an inner one colored and 
flavored quite differently from the outer. These bonbons are 
delicious and afford scope for great originality and ingenuity. 
The simplest are those in which almond paste forms the 
center. 

ORANGE CREAM BONBONS. 

Grate the rind of a thick-skinned orange, taking off only 
the yellow, oily surface. Mix with a piece of almond paste 
about size of an egg, and a half teaspoonful lemon juice. 

Work these together with as much confectioners’ sugar as 
will make a firm, dry paste. Break off little pieces and roll 
them into balls the size of small marbles. The grated peel 
from one orange makes quite a number, as the flavor is strong. 

When done, place them on waxed paper to dry, and in the 
meantime, make other centers, doing the outer work all at 
once. 

When they have become a little firm, prepare some cream 
(as in creamed walnut formula) ; either have this white or 
color with saffron, to which may be added a drop of caramel 
color, which gives intensity to the tint. Flavor the cream 
with oil orange, very slightly, or the inside flavor may suffice; 
this is optional. 

Drop each of the little balls into the cream, treating just 
the same as walnuts, and giving two coats if they do not 
come out smooth and shining with the first coating. 


LOf C. 





100 HORIZONTAL FREEZER CO., CHICAGO. 


CREAMED WALNUTS NO. 1. 

Take as much of the unboiled cream as required, flavor 
with vanilla by working in a little extract, and should the 
paste be sticky, work in a little confectioners’ sugar. Have 
the walnut kernels in halves. Take a small piece of the cream 
and use it to join two halves, using enough cream to show well 
all around edges of the nuts. 

Pink cream makes a nice filling, and is made by working 
into a portion of the paste enough prepared cochineal to color 
and then add the flavoring. 

CREAMED WALNUTS NO. 2. 

Have nuts in halves and some sheets of waxed paper 
ready; put the required quantity of cream (for the nuts to 
be used) into a double boiler, and mash and stir the cream 
as it warms, keeping it well mixed until all is of one con¬ 
sistency. (If the paste were simply put in and allowed to melt 
without stirring it would go back to clear syrup.) 

When about like thick cream, set the double boiler on 
the table, having the waxed paper handy, and with the left 
hand drop one or two nuts into the cream, and with a dipping 
fork in the right, quickly turn them over and lift out, one at a 
time, on to the waxed paper, taking care to drop underside 
uppermost. 

Should the paste run off the nut, it has been heated too 
much (and practice will remedy this), or the cream is too 
soft boiled—sometimes this is caused by poor sugar. If the 
latter is the case, stir in a little confectioners’ sugar. If it 
gets too stiff to work well, return the boiler to the fire, and 
melt again. 

The cream is melted in this way for all kinds of dipped 
candies or bonbons, variation being secured by flavor and 
color. Therefore the process will not be described again in 
following recipes. Add flavors and colors while the melting 
is going on. 

VANILLA CREAM WALNUTS are made as above, 
flavoring with vanilla. 





CANDY MAKERS’ GUIDE. 


101 


ROSE CREAM WALNUTS, same recipe, and colored 
with infusion of saffron and flavored with lemon extract and a 
speck of tartaric acid worked into mass. 

ORANGE CREAM WALNUTS, same recipe, using a 
drop or two more of saffron and oil lemon for flavor, also the 
acid. 

CREAMED ALMONDS in the same way, but almonds 
being so smooth, must be dipped a second time after having 
cooled once. 

FRENCH CREAM BONBONS. 

There are two ways of making these candies, one with 
boiled and the other with unboiled sugar; the latter is ‘the 
least trouble, and for some purposes answers very well. The 
“boiled” cream has already been described under the head 
of Fondant. 

COCOANUT CREAM BONBONS. 

Grate some cocoanut fine and mix with as much boiled 
cream as will bind it into a paste, flavor with lemon or vanilla, 
and make into small balls. Drop part of these into white 
cream, and part into cream mixed with chocolate. For the 
latter, melt a piece of unsweetened chocolate liquor and mix 
with just enough cream to sweeten it. 

RASPBERRY CREAM DROPS. 

Mix a dessertspoonful of raspberry juice, or twice the 
same quantity of raspberry jam, with as much almond paste 
as it will flavor well, working in confectioners’ sugar just as 
you would flour into dough. It will form a dull, grayish pink 
paste of exquisite flavor. Make up into balls as directed 
in formula above; prepare the cream, either white or colored 
a pale pink, and flavor with a drop or, at most, two drops 
of almond extract. Then drop into cream as prescribed in 
foregoing recipes. 

MISCELLANEOUS CREAM BONBONS. 

Preserved Pineapple, Cherry, Quince, Fig, etc., chopped 
fine, will produce delicious varieties. 





102 HORIZONTAL FREEZER COCHICAGO. 


HOW TO CAST FONDANT INTO BONBONS. 

Fill the starch boards with very dry and fine starch, and 
print with the regular starch molds; these can be fastened 
on strips of wood just as long as the boards are wide, each 
stick holding eight to ten molds, according to size. Fasten 
these molds with a paste made from glucose and starch—it 
is better than any glue you could buy. 

Melt some fondant in a double boiler over a slow fire, 
stirring all the time until reduced to a thick cream. Do not 
let it boil on any account, as that would change its whole 
character; it would lose its soft, creamy texture and become, 
on cooling, a hard conserve, like loaf sugar. After it is melted 
pour a portion into the funnel dropper, setting the rest beside 
the fire where it will keep warm. Fill the impressions made 
in the starch by the molds, and set the boards aside until 
the following day, when they may be scooped out on a sieve 
made for that purpose, the starch sifted and dusted from them, 
and they are ready to ornament or may be crystallized plain. 

A good formula for cream to cast in starch is: 75 pounds 
sugar in enough water to dissolve; set over a strong fire 
and stir until sugar is melted, wash down sides of kettle, add 
one teaspoonful cream of tartar and cook to 238 degrees. Add 
ten pounds glucose, allow to just boil up, and then pour out 
on wet slab, sprinkle a little cold water over the top, and 
when cool work with the cream scraper as previously directed. 
Cover with a large pan for a half hour or so, and then mash 
into a smooth cream. Melt this cream in a double boiler, as 
above directed, add a teaspoonful cream tartar, and the batch 
is now ready to run into molds. 

Hand-made centers often “burst through the coating” 
when the cream has been cooked too low, or has been doc¬ 
tored too much. There is no remedy for this except in cook¬ 
ing the sugar a little higher, which, however, is apt to result 
in making the centers hard in a short time. 

For this reason, most large manufacturers have aban¬ 
doned the hand-rolled cream, and are using starch work alto¬ 
gether, which will keep soft longer and will not sour. 





CANDY MAKERS’ GUIDE. 


103 


The temperature at which centers are coated has nothing 
to do with them, but concerns only the coating, for when 
the temperature of the shop is over 70 degrees, or when the 
coating used is too w r arm, it will spot or get streaky. 

HOW TO COAT OR “DIP” CREAM CENTERS. 

There is no secret involved in coating creams success¬ 
fully. The main essentials are good coatings, and a little 
experience. The large shop with every facility at command 
can not turn out goods one whit better than the small candy 
kitchen. The main and most important thing in coating 
creams is to keep the chocolate the right temperature; this 
applies to the creams also. 

Melt the chocolate in a regular chocolate warmer, or in 
the absence of that utensil, in a double boiler; when about 
half melted lift ofif the fire and stir until the rest of the choco¬ 
late is melted. Then take out a little of the chocolate, and 
work well with a palette knife until ready for use. Drop the 
creams from the left hand, and coat them with the right, 
depositing when done on wax paper; as each sheet is filled 
set it aside in a cool place where the goods will get firm and 
glossy. 

Be sure that the centers are thoroughly cooled, without 
being ice cold, for when the latter is the case, the coating chills 
too quickly. It often happens that the chocolate is too thick, 
and the only remedy for this is the addition of a little cocoa 
butter, which must be worked through the chocolate thor¬ 
oughly or it will work streaky. Always use the butter 
sparingly. 


COLORED WALNUT CREAMS. 

Mold a piece of pink fondant into a ball about an inch in 
diameter, lay on waxed paper and press an English walnut 
kernel on the top, with just enough force to make it stick. 
If forced down too hard the fondant is flattened into an ugly 
shape. These are very nice when made also in white or 
maple fondant. 





104 HORIZONTAL FREEZER CO., CHICAGO. 


CREAM CENTER. 

Cook fifty pounds sugar, a tablespoonful cream of tartar 
with the necessary water, to 238 degrees, add ten pounds 
glucose, let it just boil up, remove from fire and pour on wet 
marble. Sprinkle a little water on top of the batch and let 
it cool; then work up into cream with the cream scraper 
as directed in previous recipes. 

When using the cream, melt with, as little heat as possi¬ 
ble; then add a tablespoonful cream of tartar dissolved in 
water, and run from the funnel into the starch impressions. 
Starch molded creams will keep much longer than hand-rolled 
centers. These creams should always be allowed to dry well 
after taking out of the starch before dipping. 

COCOANUT BALLS. 

Take a quantity of vanilla flavored fondant, work into it 
as much shredded cocoanut as it will take and still admit 
of being molded. Roll into balls about size of ordinary marble 
and lay on waxed papers to dry before dipping in chocolate. 

NUT BALLS. 

Take all the broken pieces of nut kernels, chop them up, 
but not too fine. Mix with fondant, same as cocoanut above, 
and roll about same size, and when dry, dip in chocolate. 

CHOCOLATE ALMOND CREAMS. 

Take a small piece of vanilla fondant about size of an 
almond kernel and roll into a ball. Press into this either a 
whole or half almond kernel and roll between the palms of the 
hands until oblong in shape. 

Dry on waxed paper and dip in chocolate. 

PINK FONDANT. 

Work into a quantity of vanilla fondant a few drops pink 
coloring, adding more until the desired shade is produced 
when it has been thoroughly worked through. If the shade is 
too deep, add white fondant and work until all is the same 
shade. 





CANDY MAKERS’ GUIDE. 105 


CHOCOLATE WALNUT CREAMS. 

Take a small piece of vanilla fondant the size of a marble 
and roll into a ball. Then make into a square by pressing 
on top and bottom with thumb and finger, at same time press¬ 
ing two opposite sides with the other thumb and finger. Turn 
a quarter of the way around and proceed as before. Con¬ 
tinue until it is square in shape, then dry and dip in chocolate. 
As soon as dipped press an English walnut half on the top. 

Blanched almonds may also be used on these squares. 

DROPS FOR CANDIED CHERRIES. 

Roll vanilla fondant into small balls, place on paper and 
press down a little with tip of the finger. When dry dip in 
chocolate and immediately press a piece of candied cherry 
lightly on top of each. 

WHITE CREAMS WITH CANDIED CHERRIES. 

Mold vanilla fondant in balls a little smaller than for 
walnut creams and press into each a candied cherry. 

PINK ALMOND CREAMS. 

Mold some pink fondant into a ball, press into it an 
almond kernel turned edgewise and draw the sides up to the 
kernel, leaving the top edge of the nut uncovered. 

CREAMED DATES. 

Mold pink fondant into a ball, then roll between the 
palms of the hands until length of a date. Place inside the 
stone date, pressing the edges of the date together, and allow¬ 
ing about a quarter of an inch of fondant to show the whole 
length of the date. Roll in granulated sugar. 

ORANGE BONBONS. 

Ten pounds sugar, two quarts water; cook to 235 degrees, 
and pour on cold slab. Cream with the paddle, or cream 
scraper as usual. 

For a filling use the juice of two oranges and the grated 
rind of one. Make a stiff paste by adding confectioners’ sugar, 
form into small balls and dip into above cream. 





106 HORIZONTAL FREEZER CO., CHICAGO. 


CHOCOLATE CREAM WAFERS. 

Ten pounds Crystal A sugar, three pints water, one 
teaspoonful of cream tartar, cook to 238 degrees, two pounds 
liquor chocolate, half ounce vanilla extract. 

Put sugar into copper kettle and add water and cream 
tartar; stir until batch comes to boil, then wash down sides 
of the pan and place a wooden cover over it and allow to 
steam for five minutes; then remove cover and place ther¬ 
mometer in the pan and cook to 238 degrees. Remove from 
fire and pour on clean cool slab, and leave until cold. 

Make two pounds melted chocolate (liquor) which pour 
over the batch, then with steel paddle work briskly until it 
creams. Spread a damp cloth over the batch and allow to 
mellow for forty-five minutes. Then knead the cream and 
place in a steam bath and stir until thin enough for use in 
the funnel dropper. Drop on heavy wax paper, and leavq 
until cold. 

PINK ALMOND TOP BONBONS. 

Put ten pounds Crystal A sugar, three pints water and 
one teaspoonful cream tartar into your copper pan, cook and 
stir until batch comes to a boil, then wash down the sides of 
the kettle, place a lid over pan and allow to boil a few minutes, 
then remove lid and place thermometer in the batch and cook 
to 242 degrees. Now pour out on a clean and cool slab and 
when cool turn to a cream by working with the paddle until 
it creams and finally sets in a firm mass. Now spread a damp 
cloth over it and leave it until it mellows, then knead it up 
and place four pounds of the cream into a dipping pot and 
warm until thin enough to stir through, and then add a half 
pound chopped almonds and turn out on the slab. Spread 
in a thin layer and cut with lozenge cutter in long shape 
lozenges. 

Now have your split blanched almonds ready, put balance 
of the cream in the dipping pot, add a little red color and one 
drop (no more) oil rose. Dip the lozenges in the cream and 
drop on heavy wax paper, laying a half almond on top of 
each bonbon. When thoroughly cool, they are ready for the 
case or counter. 





CANDY MAKERS’ GUIDE. 107 


MAPLE CREAMS. 

Mold maple fondant into any shape desired, and dip 
either in chocolate or in melted maple fondant. 

MAPLE CREAMS. 

Use one-half as much water as maple sugar, cook with¬ 
out stirring and when nearly done put in a small piece of 
butter. Try in water and when it begins to harden take off 
and stir rapidly until it becomes a waxen substance. Then 
make into balls and put English walnut halves on either side, 
and lay on waxed paper to dry. 

COCOANUT CREAM BONBONS. 

Take the grated meat of three fresh cocoanuts, and place 
it in a pan; add three and a half pints cold water, and set it 
on the fire and boil for fifteen minutes, stirring occasionally 
to prevent scorching. 

Then remove and allow to stand until nearly cold, when 
strain and press out the liquid through a very fine sieve. 

Put six pounds double refined sugar into a copper kettle 
and add the cocoanut liquid to it; place on the fire and stir 
until the sugar is dissolved. Boil just to the ‘‘soft ball,” and 
pour out on slab, and when cold, granulate as described for 
fondant. Cast into oblong shapes about two inches long, and 
crystallize them. 

This makes a beautifully white bonbon and most delicious. 

Second Method. 

Boil the sugar to the “ball” and pour out on the marble; 
when nearly cold and you begin to granulate it, add two 
grated cocoanuts to it, gradually working them into the body 
of the fondant. Finish as above directed. 

CHOCOLATE CREAM BONBONS. 

To six pounds pulverized sugar add three pints water, 
place on the fire and stir until dissolved. Then add six ounces 
cocoa paste, cut into small pieces. Boil just to the “soft ball” 
and pour out on the slab. 

When cold add sufficient vanilla extract to flavor highly, 
then granulate, cast and crystallize as usual. 





108 HORIZONTAL FREEZER CO., CHICAGO. 


A GOOD VANILLA CREAM CHOCOLATE. 

Mix thirty pounds best A sugar and four pounds glucose 
together in a clean copper kettle, add five pints water, and set 
on a quick fire and cook to 238 degrees. Then pour the batch 
on cream slab and allow to remain until about cold. Then 
turn to cream (as for fondant) and let lay for half an hour. 
Then knead the cream thoroughly and place in a steam bath 
or jacket kettle and warm until thin enough to run through 
the cream dropper. Scrape the seeds from three vanilla beans, 
and mix well through the batch, or in the absence of beans, 
use extract. 

Now run the cream into the starch impressions, and allow 
to set until cold and hard enough to handle; then remove 
from the starch, sift and dust the starch off well, and pro¬ 
ceed to coat with chocolate. 

Let the drops get thoroughly cold before coating, as if 
they have any heat in them they will cause the chocolate 
to turn gray. 

LEMON CREAM WAFERS. 

Place in a copper kettle twelve pounds Crystal A sugar, 
three pints water and a half teaspoonful cream of tartar. Stir 
until batch comes to a boil, then wash down sides of the 
kettle, place a cover over same and let boil five minutes; then 
remove cover and cook to 244 degrees. 

Pour out on clean slab, leave until cool, and then add 
the grated rinds of two lemons and a little yellow color, then 
work briskly until the batch creams, and set in firm mass. 
Spread a damp cloth over this and leave it for thirty-five 
minutes, then knead the cream and place in a steam bath ; 
warm and stir until thin enough to drop when put through 
funnel dropped on heavy wax paper in wafer size. Leave 
until cold, and then put on trays ready for use. 

STRAWBERRY WAFERS. 

For these wafers, cook sugar to 246 degrees, and work 
in on the marble about one pint of carefully picked and 
coarsely mashed strawberries, and color light red. 






CANDY MAKERS’ GUIDE. 109 


CREAM WAFERS. 

Place twenty pounds sugar in a bright copper kettle, add 
two full quarts water; set batch on a good fire and stir until 
sugar is well dissolved, then add one pound glucose and a 
large pinch cream tartar, or fifteen drops acetic acid; wash 
down sides of the pan and cook to 244 degrees. Pour out 
thin on a wet marble, and in about two minutes sprinkle half 
a pint of cold water over the batch and allow to cool. 

Then with a cream scraper work it until it goes together 
in one lump. Scrape off the blade and push the scraps under 
the batch, cover with a clean heavy bag and leave it to “mel¬ 
low” for half an hour—then knead it into a smooth paste. 

Now place about five pounds of this cream in a double 
boiler, add vanillin and with a small spatula warm and stir 
it over a slow fire until the cream is just hot enough to stand 
the finger test without burning. 

Should the cream then be too thick to run out nicely, add 
a little cold water with a spoon. Drop the wafers on wax 
paper, and as soon as firm enough, quickly turn the paper 
with wafers upside down, pull off the paper and allow them 
to dry. They are then ready for counter. 

ROSE WAFERS, OR PATTIES. 

Color a very pale pink, flavor with a few drops of rose 
extract. 

LEMON PATTIES. 

Add the grated rind of two lemons to five pounds of the 
cream, and color a light yellow. 

CHOCOLATE PATTIES. 

Cook ten pounds of sugar, two pounds and a half glucose 
with one quart water to 236 degrees, and before you start 
to work the batch, add two pounds good chocolate liquor and 
the seeds of one vanilla bean, or a drop or two of oil cinna¬ 
mon. Great care should be exercised, for these wafers will 
spot more easily than any other color or flavor. 

Do not heat the cream more than is absolutely necessary. 





110 


HORIZONTAL FREEZER CO., CHICAGO. 


MAPLE PATTIES. 

Cook eight pounds good maple sugar, seven pounds white 
sugar, with sufficient water, to 244 degrees, and work and 
finish same as the first formula for Vanilla Cream Wafers, or 
Patties. This flavor is one of the most popular in the list. 

MISCELLANEOUS. 

You can vary these foregoing formulas, using chopped 
nuts, but in that case the patties should all be made white, 
with the nuts mixed into the cream after it is melted. 

You will find that you can make four or five different 
kinds from one batch, and what is left over can be used for 
something else, as the cream should always be used fresh; 
when it lays around a day or more it loses strength and 
is liable to spot. 

FRUIT CANDIES. 

ALMOND ROCK. 

Boil six pounds brown sugar to the “crack”; it will take 
much longer than white sugar. Flavor with a few drops 
lemon extract, and when brittle, pour into it three pounds 
almonds that have been made warm, and stir enough to mix. 
Pour inch deep on slab between iron bars, or into greased 
pans. 

CHERRY ROCK. 

Allow four ounces candied cheries to the pound of sugar; 
boil the sugar to the “crack”; when brittle, but before the 
syrup changes color at all, drop the cherries (slightly warmed) 
into it. Pour out into greased pans or on slab between bars 
about two inches thick. 

ORANGE ROCK. 

Allowing one cup of candied orange peel, shredded, to the 
pound of sugar, proceed as above directed. 

LEMON ROCK. 

Is made in same way as Orange, except that the juice of 
half a lemon (for each pound of sugar) is squeezed in when 
the syrup reaches the “crack.” 





CANDY MAKER S’ GUIDE. Ill 


NOUGAT OR FRENCH ALMOND ROCK. 

Blanch two pounds almonds, dry them thoroughly on a 
cloth, and then heat in an oven or roaster till they begin to 
turn yellow. They must be watched closely, as they quickly 
become too dark and flavorless. When just scorched, take 
from oven, but not until the syrup is ready. 

Boil four pounds granulated sugar to the “crack”; add a 
tablespoonful vinegar and continue boiling until syrup begins 
to look yellow; then add at once the almonds, and pour out 
on slab between iron bars about one inch thick. 

PINEAPPLE ROCK. 

Boil four pounds sugar to the “crack.” Take some pre¬ 
served pineapple, cut in slices, wipe very dry and further dry 
for a few hours in a cool oven or over a register. Stir in 
one cup to each pound of sugar, when the syrup is ready, and 
pour into greased pans, or on slab as directed above. This 
candy should be made only in small batches and disposed of 
quickly. 

CARAMELED FRUITS. 

CANDIED ORANGE. 

Take ripe, thin skinned oranges, not too large, and peel, 
taking care not to make the juice run. Divide into sections, 
discarding all that show the least break in the skin. Lay on 
a tray in a warm place for several hours so that they may get 
a little dry. Carefully extract the seeds, if you can not get 
navels, without starting the juice. 

Now boil sugar to the “crack” and dip the orange quar¬ 
ters in it; they must be quickly taken out with a greased 
fork, the superfluous syrup drained ofif on edge of the pan, 
and the orange laid on greased trays. 

CANDIED GRAPES. 

Take finest green Malaga grapes, rejecting all spotted 
or discolored. Break into bunches of two or three. Boil 
candy as above, dip each grape or bunch, by the stalk, and 
when coated, either hang on a wire line or lay on waxed paper 
or greased pan. 





112 HORIZONTAL FREEZER CO., CHICAGO. 


MISCELLANEOUS. 

INDIAN CREAM. 

Put twelve pounds good white sugar in a clean copper 
kettle, add two quarts water and one pound glucose. Stir well 
until it comes to a boil, then put in the thermometer and cook 
to 240 degrees. Remove from fire and stir in five pounds 
fondant stock, gently, with three pounds preserved Jamaica 
ginger cut in small pieces, and three pounds dried cherries cut 
in two, and color a delicate yellow with saffron or vegetable 
lemon color. 

When thproughly well mixed, pour out on a slab to about 
one inch in thickness, the slab having been previously wet or 
oiled, and iron bars should be used to insure the proper thick¬ 
ness of the batch. 

When cold and set, cut with a thin and very sharp knife 
into bars about one inch broad and four or five inches long. 
Lay on waxed paper for a short time, then pack away for use. 

COUNTER GOODS. 

CHOCOLATE COVERED BUTTER KISSES. 

One gallon Golden Molasses. 

Five pounds Glucose. 

One-half pound Butter. 

One teaspoonful Oil Lemon. 

Ten pounds Chocolate Coating. 

Put the molasses, glucose and butter into copper pan, stir 
and cook to 265 degrees, or to a good ball; pour out on oiled 
slab and when it has cooled somewhat fold together; continue 
folding until cool enough to handle, then add the oil lemon 
and pull over the hook until well pulled. 

Now size down to a thin batch, like caramels, and with 
a knife cut into caramel size. Melt the chocolate coating in 
a steam bath and turn out on marble slab, slightly warmed 
at one end. Scrape about one pound of the chocolate at a time 
to the cooler end of slab and spread around until it is about 
blood heat, then cover the kisses with it and drop on glazed 
paper, setting aside in a cold place to harden, when they 
will be ready for use. 





CANDY MAKERS’ GUIDE. 


113 


CANDIED CHERRIES. 


Proceed same as for grapes above, using large, fine 
cherries. 


GUM DROPS. 


Two pounds best gum arabic, 1^4 pounds confectioners’ 
sugar, and two quarts tepid water. Dissolve the gum and 
strain, then add the sugar and cook to “soft ball.” Use a 
double boiler and do not stir after it is thoroughly mixed. 

Have the starch trays ready and fill the impressions from 
the dropper. The syrup may be flavored while warm with 
either lemon or rose. 

After filling the trays, set aside for two or three days in 
a warm place, or until they can be handled. To finish them 
dampen a little on taking from the starch, brush off any that 
may cling and shake them up in a little granulated sugar. 


MAPLE SUGAR CANDIES. 

These may be made of either syrup or sugar; in either 
case obtain best and clearest to be had. If the syrup is used, 
put it to boil just as you would molasses. Boil fast until it 
begins to get thick, then add a small half teacup vinegar for 
each quart syrup. When the syrup reaches the crack pour 
it out. If you wish you can add grated cocoanut or chopped 
walnuts, almoftds, etc., and pour out into cakes, or make up 
into balls. 

COCOANUT CHOCOLATES. 

Cook five pounds confectioners’ A sugar, five pounds glu¬ 
cose and three pints water to “soft ball,” or 234 degrees. Add 
seven pounds finest desiccated cocoanut, without sweetening, 
and mix thoroughly, setting the kettle on a barrel; pour out 
on the slab and cool off and add four pounds fondant (244 
degrees cream). Work all to a smooth paste, and form in 
either round balls, or size down with a rolling pin, and cut 
in pieces the size of a five-cent piece and a half inch thick, 
and coat with chocolate. 

They can also be dipped in cream as a cocoanut bonbon, 
flavoring with vanilla. 






114 HORIZONTAL FREEZER CO., CHICAGO. 


MAPLE CREAM. 

Put twelve pounds good maple sugar into a large-sized 
copper kettle, add sufficient water to make a thin syrup; set 
on the fire and stir until all the sugar is dissolved. Strain 
through a fine sieve into another kettle; add three pounds 
sugar and three pounds glucose, and cook to 240 degrees. 
Pour on clean marble, previously sprinkled with cold water, 
and allow to cool. Turn the batch with paddle, as for other 
creams. 

When it has formed into a lump cover with a heavy bag 
and allow it to sweat for twenty minutes, then knead into 
a smooth paste with the hands, when it is ready for use. If 
intended for dipping, a large pinch of cream tartar will an¬ 
swer instead of the glucose, as the cream will stand up better. 

NEWPORT CREAMS. 

Cook ten pounds confectioners’ A sugar, one very small 
teaspoonful cream of tartar and three pints water, to 285 
degrees; pour on greased slab and sift four ounces of XXXX 
sugar over the batch to make it light and hasten granulation. 
Fold it up and when nearly cold pull it light and white over 
the hook, adding one-half ounce vanilla extract during the 
operation. When done spin out in front of the batch heater 
in strips the thickness for buttercups; have the table well 
sugared and cut with the shears three-cornered, the strip con¬ 
stantly turning in the hand, as for molasses mints or winter- 
green. Sift sugar over them until granulation takes place 
and crystallize with 34 degree syrup. 

This is an excellent summer candy, and much used for 
decorating fancy boxes. 

For pink use strawberry or rose color while on the hook. 

For yellow use two grated lemon rinds and one ounce 
citric acid, and add while on the hook. 

For orange use two oranges grated, and one-half ounce 
powdered citric acid. 

For green use pistachio and one tablespoonful of extract. 

For violet use color and one tablespoonful of extract. 





CANDY MAKERS' GUIDE. 


115 


For coffee use burned sugar color and two tablespoonfuls 
extract. 

For chocolate use instead of the XXXX sugar on the 
slab, a half-pound fine desiccated cocoa powder, making a 
very delicate shade. 

SOFT COCOANUT CHOCOLATES. 

Put eight pounds white A sugar, two pints water and a 
small pinch of tartaric acid in copper kettle and stir over fire 
until sugar is dissolved. Add four pounds glucose, stir until 
well mixed, and then add eight pounds grated (fine) cocoanut 
and cook until batch is thick enough to form a soft ball on 
cooling (test by spreading a small quantity on cold slab) ; 
remove from the fire and stir in the vanilla extract, about 
one ounce, then turn out on a marble slab and when cool 
enough to handle form into balls the size of a cherry. 

Melt ten pounds chocolate coating in a steam bath and 
turn it out on a warm slab; drag a small portion to a cool part 
of the slab and work it around until almost cool, then cover 
the drops and lay them on wax paper and set aside in cool 
place to harden. 

CREAM BAR. 

Place fifteen pounds white sugar in bright copper kettle, 
add about three pints water, set it over fire and stir until 
sugar is dissolved; then add a teaspoonful cream of tartar. 
Wash down sides of pan and cook to 275 degrees; pour on 
cold greased slab, leave until cooled a little, add a teaspoonful 
vanillin, and fold batch together until able to handle, when 
pull over the hook until white and nearly cold. 

Now shape into a long batch and pull out into bars to 
suit your fancy. Allow it to get cold, then with a knife mark 
and break off, lay on trays lined with wax paper, and set in 
dry, warm place to cream. 

After the bars have turned, pack in tin cans until they 
are nice and creamy. It is always well to make cream bar 
ahead of your needs, so that you will always have a supply 
of “creamy” bars. You can make it any colors and flavors. 





116 HORIZONTAL FREEZER GO., CHICAGO. 


AFTER DINNER MINTS. 

To eight pounds sugar and two pounds glucose (best 
grade), add one quart water, boil on quick fire to crack with¬ 
out stirring, then add one-half pound butter and remove from 
fire when butter is melted, pouring on greased slab. When 
cool enough to handle pull on hook until white, flavoring to 
taste with oil peppermint. 

Now spin the batch out before spinning furnace or fire, 
same as for stick, and cut with a half-inch cutter, then roll 
in powdered sugar and allow to ripen for twenty-four hours. 
Cream of tartar will cause them to grain or ripen quicker, 
and is often used in place of glucose. 

These should not be sold for less than 40 cents per pound 
and when put up in packages will readily sell for more. 

XX COUGH DROPS. 

Put ten pounds crystal A sugar, one pound glucose (best 
grade) and one quart water into copper pan, and cook to 300 
or possibly a little over that; then set off the fire and stir into 
the batch two ounces paregoric, one ounce capsicum, a few 
drops oil of sassafras, also a few drops oil anise mixed with 
oil wild cherry. Put these medicines and flavors into a little 
red color and add all at once. 

Now set the batch back on fire and stir slowly to mix 
well, and pour out on greased slab. When cool enough to 
handle cut into squares with caramel cutter, or run through 
machine for drops. If black drops are wanted, add willow 
powdered charcoal in place of red color, and for brown drops 
use a caramel or brown color, 





INDEX 


ICE CREAMS 



PAGE 



PAGE 

A 



L 


Almond . 


Lemon . 


. 21 

B 



N 


Banana . 

. 27 

Neapolitan .... 


.9-10 

Bisque . 


New York .. .. 


. 10 

Brick .. 


Nut Creams . .. 


. 20 

C 



0 


Caramel Color . 

.20 

Orange . 


.16-21 

Caramel Cream .. .. 

. 22 


P 


Cherry . 

. 23 

Peach . 


.17-23-25-26-27 

Chocolate Flavor . . 

. 24 

Philadelphia .. 


. 11 

Chocolate . 

.20-24-25 

Pineapple . 


.16-19-23 

Coffee . 


Pistachio . 


.17-22 

Commercial . 

. ..27-28-29-30 

Pistachio (Mock) , 

. 21 

Custard, Frozen .. . 

. 14 

Plain Ice Cream. .. 

.12-13 

F 



R 


Fruit Cream . 

. 18 

Raspberry . 


.23-26 

G 



S 


Gelatine Cream .... 

.13-14 

Strawberry . .. 


_15-16-23-29 

Glace . 

. 18 

Spinach Color . 


.17-21 

Grape . 

. 23 


T 


Green Grape . 

. 19 

Tutti Frutti ... 


.18-19 


WATER 

ICES 



A 


Grape Fruit .. . 


. 36 

Apple Sherbet . 

. 37 

Grape Sherbet 


. 36 

Apricot (Frozen) .. 

. 39 


L 


C 


Lemon Sherbet 



Cherry . 



M 


Cherry (Frozen) ... 


Meringue .... 


. 36 

Cocoanut Sherbet . . 

. 41 




Coffee Frappe . 

. 42 


0 


Cranberry . 

. 41 

Orange . 


.35-36 

Currant . 

. 40 

Orange Sherbet 


. 37 

G 



P 


Granite-Fruit . 

. 41 

Peach . 



Grape . 

. 35 

Pineapple . 


.35-37 


117 




















































WATER ICE S—Continued 


PAGE 

Pineapple Frappe . 38 

Pineapple Sherbet . 37 

R 

Raspberry .35-42 

CANDY DE 

A 

Almonds, Salted . 79 

Almonds, Burnt . 81 

After Dinner Mints.116 

B 

Bon Bons, Cream .95-99 

Cocoanut Cream ...101-107-113 

Fruit .101 

Cherry .105 

Langtry . 94 

Orange Cream .99-105 

Raspberry Cream .101 

Bon Bons, Almond .106 

Chocolate Cream .107-108 

Maple Cream .107 

How to coat .102 

How to dip .103 

Butter Cups, Almond . 93 

Filbert . 91 

Green . 89 

Peanut .89-92 

Red . 90 

Satin Finish . 90 

Butter Scotch .73-74-75 

C 

Candied Orange .Ill 

Grape .Ill 

Cherries .115 

Caramels, Cream .64-70-71 

Economy .64-69 

Chocolate .65-69-70 

Cocoanut . 82 

Caramel Paste . 48 

Chips, Soft Cocoanut . 86 

Boston . 94 

Chocolate . 93 

Molasses . 94 

Cooking Terms . 47 

Cream Bar, Cocoanut. 84 

Chocolate Creams .113-115 

Drops . 86 


S 

PAGE 

Sherbet “French Cream” . 39 

Strawberry . 35 

ARTMENT 

Cream Bar .115 

Cream Center ....95-96-97-98-104 

Cream of Tartar . 46 

Cough Drops .116 

F 

Fudge .62-67-68-70 

Fondant .95-96-97-98-104 

French Candies .91-101 

Fruit Candies .110-111 

G 

General Rules .45-46-47 

Gum Drops .113 

H 

Horehound .75-76 

K 

Kisses, Cream . 62 

Chocolate Butter .112 

Molasses . 61 

Molasses Peppermint .59 

L 

Lozenges, Ginger . 70 

Lemon . 69 

Orange . 70 

Peppermint . 72 

Rose . 72 

M 

Marshmallow, Almond . 67 

Marshmallow .71-72-73-76 

Macaroons, Hickorynut . 89 

Maple .113 

Maple Cream .114 

N 

NUT CANDIES. 

Almonds .78-80-111 

Almonds Creamed .101 

Brazil .7'8-80 

Almond Cream .83-105 


118 







































































CANDY D E P A R T M E N T—Continued 


PAGE 

Rock .110 

Nougat .Ill 

Cocoanut Balls .104 

Chocolate Nut .104-105 

Glace Nuts and Fruits. 86 

Hazelnut . 78 

Nougat .’87-88 


Nut Balls . 

.104 

Peanut . 

. 80 

Walnut . 

. 80 

Cream . 

. 83 

Squares . 


Walnuts, Creamed . 

..100-101-103 

P 

Patties, Chocolate . 

.109 

Coffee . 

. 98 

Cream . 

.109 

Lemon . 

.109 

Maple . 

.109 

Mint . 

.116 

Orange . 

. 92 

Violet . 

. 97 

Rose . 

.109 

Peanut Brittle .. 

. 83 

Crisp . 

.84-85 

Salted . 

.79-80 

Sugar . 

. 92 

Popcorn Balls . 

.78-79 

S 

Sugar Boiling . 

.45-46 

Stick, Peppermint . 

. 76 

Lemon .. 

. 77 

Lime . 

. 78 


/ 

PAGE 

Vanilla Cream 


Rose . 

. 78 

T 

Taffy, Butter .... 

.54-65 

Chewing . 

. .55-58-59-60-62 

Chocolate . 

. 57 

Chocolate Cream . 57 

Cream . 


Everton . 

.52-53-54 

Economy . 

. 64 

Fig Salt Water 

. 56 

Lemon . 

.50-57 

Molasses . 


Nut . 

.51-52-58-64 

Pineapple . 

. 51 

Sponge . 

.57-60-66 

Sugar . 


Vanilla . 

. 51 

Washington . . . 

. 63 

White . 


Yellow Jack ... 


W 

Wafers, Chocolate 

Cream . .. .106 

Lemon Cream . 

.108 

Cream . 

.109 

Strawberry .. ., 

.108 

Rose . 

.109 

MISCELLANEOUS. 

Alakuma . 

. 84 

Indian Cream . .. 

.112 

Mexican Panocha 

. 85 

Molasses Sticks . 

. 63 

Solferino . 

. 63 

Newport Cream . 

.114 


119 






























































FAMOUS MEXICAN 

Vanilla Extract 

FINEST FLAVOR MADE 

$4.00 PER GALLON 

Equal to any $8.00 Vanilla on the Market 


Made wholly from the Extractive matter of the 
Mexican Vanilla Bean “Cuts” and “Splits.” 

Fully complies with the National Pure Food Law 
enacted June 30, 1906. Unequaled for the Ice Cream and 
Confectionery Trade. Flavor absolutely guaranteed not 
to freeze or boil out. One and one-half ounces gives a 
mild, rich flavor, and two ounces a high, rich flavor to 
what will make a 10 gallon batch of Ice Cream. 

Put up in 10-gallon kegs, half barrels and barrels only. 

10-Gallon Kegs, - - $4.00 per gallon 

Half-Barrels, - - $4.00, less 5% 

Barrels, - $4.00, less 10% 

Let us send you a sample package, freight prepaid, to 
your city. You may return same at our expense if not 
entirely satisfactory. 

Stop and consider what Vanilla prices 
were before we came into the field. 

Ice Cream Makers and Confectioners, who are looking 
for profits and reputation, are using our Vanilla only. 

We are headquarters for Mexican Vanilla Beans and 
Essential Oils. Write for special quotations. 


The Hudson Manufacturing Co., Inc. 

Ill AND 113 WASHINGTON BOULEVARD 
Chicago, U. S. A. 


VERA CRUZ. MEXICO 


BRANCHES -WINDSOR. CANADA 










To Make the Best Candies 
and Ice Cream 


YOU SHOULD USE THE 

Best Supplies and 
Raw Materials 


FROM 


H abicht, 



raun 


32-36 Michigan Ave. 
CHICAGO 


20-22 Worth Street 
NEW YORK 


Write for Our Price List 









Everything for Candy Kitchen. 



TOOLS AND MACHINERY FOR CANDY MAKERS. SEND 
FOR ILLUSTRATED CATALOGUE. 


GIVE US 
A LIST OF 
YOUR 
“WANTS.” 


Anybody can successfully run a CANDY 
KITCHEN along with Ice Cream Parlor 
on a Small Investment and DOUBLE 
HIS INCOME. 


THE HORIZONTAL FREEZER CO 


53 and 55 LAKE ST.. CHICAGO. ILLS- 





































































































































Cocoa Company 


Ckicago 

“~“ — “Manufacturer* of 

High Grade Sweet & Bitter 

Ck ocolate Coatings 

for Confectioners Use 


Ice Cream Makers Ask for Sample of 

Cobb's Car a m e 1 Chocolate 

Not tbe Cheapest, but tbe Most Economical 


For those who use Cocoa in the Soda Fountain or otherwise 
several grades are manufactured at market prices 















WILL KEEP 

In Any Climate and Make 
the Highest Gra.de of Goods 


Wrapped and Unwrapped Caramels, 
Fudges, Italian Creams, Cream Work 
in General and all Pulled Goods. 


SEND FOR PRICES AND SAMPLES 


Borden s Condensed Milk Co. 


Largest Manufacturers of Milk Products in tke World 


EST. 1857 


NEW YORK 










< 



Only Best Goods Made Here 



o 

-M 

rt 

O 

U 

\n 

CS m 
QJ 

6^ 

z 


X ° 
o CQ 
CQ 

“ o 

c o 

rt tf 
{J CO 

o 

~oxa 

Cl 


U 



saDiJj joj ajiJAV 


o 

U 

• *H Irf 

4 ) 

Cu - 

h So 
0> 2±0 
+J !l> 
95 

X 1 U 5E 

O ■§* 

C3 

§3 § 

go 

•*H 

si 

U 


C0 

X 

o 

CQ 

ci 


(A 

O 

X 

o 

CO 

* 

■o 

c 

C3 


'a 

O 

cn 

« 

W 

£ 

H 

U 

< 

D 

2 

< 


u u 

In In 

0) i> 

a a 
« « 
Cu On 


« 

Cn 

£ 

« 

<U 

In 


ts u 

>> 4) 

U In 

V V 

a a 

C5 « 

a a 




































THE BLATCHLEY 

Horizontal Freezer 

USED ALL OVER THE WORLD 

20 Quart Size has a Record of 
160 Gallons, by Hand, in One Day 

It’s a Little Factory in Itself 

JUST RIGHT FOR 10 TO 30 GALLONS A DAY 

Runs on its SIDE, like a Churn. Turns Easily 
Sales have Reached $100,000.00 

WRITE FOR CIRCULARS 




LARGE LINE 
Power 
Freezers 

Thousands of our 
Machines in use 


We sell Everything 
in Ice Cream Line 


ASK 
forCATALOG 



Genuine Cedar Tubs 
and Steel Cans 


Lowest Prices 
for Best Goods 

Transfer Ladles, 
Cream Strainers, 
Tongs, 

Ice Breakers, 
Dishers, 
Glassware, 
Furniture, 
Refrigerators 

c Ike 

Horizontal 

FreezerCo. 

CHICAGO, ILL. 

























































































































































r 














